Livzym Hemicellulase (Xylanase)

Xylanase is a hydrolytic enzyme targeting arabinoxylan fibers naturally present in cereal flours, both refined and whole grain. Xylanase works on the non-starch polysaccharides, NSPs, of baking flour and they are added in bread making to improve dough manageability, stability and bread quality.

MODE OF ACTION

FEATURES & BENEFITS

Start working directly in mixing, Xylanase helps obtain the following characteristics:

• Higher dough extensibility and Increased pan flow
• Increased dough machinability, superior gas retention for optimum oven spring and product volume
• Stronger and more continuous gluten network to minimize gas bubble coalescence
• Finer and more even gas cell structure in the crumb

LIVZYM SOLUTION

TEMPERATURE CURVE

pH CURVE

TESTED & APPROVED