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Home > Enzyme Ingredients > Beijing Yida Baking Xylanase Enzyme (Model F Xylanase) Food Processing Bakery Bread Improver Ingredients Dough
Beijing Yida Baking Xylanase Enzyme (Model F Xylanase) Food Processing Bakery Bread Improver Ingredients Dough
Beijing Yida Baking Xylanase Enzyme (Model F Xylanase) Food Processing Bakery Bread Improver Ingredients Dough
Beijing Yida Baking Xylanase Enzyme (Model F Xylanase) Food Processing Bakery Bread Improver Ingredients Dough
Beijing Yida Baking Xylanase Enzyme (Model F Xylanase) Food Processing Bakery Bread Improver Ingredients Dough
Beijing Yida Baking Xylanase Enzyme (Model F Xylanase) Food Processing Bakery Bread Improver Ingredients Dough
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Beijing Yida Baking Xylanase Enzyme (Model F Xylanase) Food Processing Bakery Bread Improver Ingredients Dough
Beijing Yida Baking Xylanase Enzyme (Model F Xylanase) Food Processing Bakery Bread Improver Ingredients Dough
Beijing Yida Baking Xylanase Enzyme (Model F Xylanase) Food Processing Bakery Bread Improver Ingredients Dough
Beijing Yida Baking Xylanase Enzyme (Model F Xylanase) Food Processing Bakery Bread Improver Ingredients Dough
Beijing Yida Baking Xylanase Enzyme (Model F Xylanase) Food Processing Bakery Bread Improver Ingredients Dough

Beijing Yida Baking Xylanase Enzyme (Model F Xylanase) Food Processing Bakery Bread Improver Ingredients Dough

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Product Description

Product Description
Xylanase Product Image
Xylanase, derived from Aspergillus niger via submerged fermentation, is a hemicellulose-degrading enzyme specifically designed for bakery applications. It hydrolyzes hemicellulose polymers in flour into oligomers and building blocks, enhancing dough handling, yeast fermentation, and crumb texture while improving product volume and sensory properties.
Specification
Items Description
Physical Form Powder
Color light yellow or liquid
Odour yellowish white powder, Color can vary from batch to batch. Color intensity is not an indication of enzyme activity
Odour Normal microbial fermentation odour.
PH range 4.0–6.0 (Optimum: 5.0–5.5)
Temperature 40–60°C (Optimum: 50°C)
Application Recommendation
Application Image 1
Application Image 2
  • ✓ Bread Production: Enhances dough stability and oven spring.
  • ✓ Steamed Buns: Improves whiteness and shelf life.
  • ✓ Gluten-Free Products: Maintains texture in alternative formulations.
Packaging & Storage
  • ■ Package: 25kg/drum.
  • ■ Storage: Keep sealed in a dry and cool place and avoid direct sunlight.
  • ■ Shelf life: 18 months in a dry and cool place.
Packaging Image 1
Packaging Image 2
Frequently Asked Questions
Q1: What is the origin and source of this Xylanase?
A: This Xylanase is derived from Aspergillus niger through a process of submerged fermentation. It is specifically designed as a hemicellulose-degrading enzyme for bakery applications.
Q2: How does Xylanase improve bakery products?
A: It hydrolyzes hemicellulose polymers in flour into oligomers and building blocks. This reaction enhances dough handling, improves yeast fermentation, optimizes crumb texture, and increases product volume and sensory properties.
Q3: What are the optimum temperature and pH ranges for this enzyme?
A: The enzyme operates within a pH range of 4.0–6.0 (with an optimum pH of 5.0–5.5) and a temperature range of 40–60°C (with an optimum temperature of 50°C).
Q4: Does the color variation of the powder affect the enzyme's activity?
A: No. The color can vary from batch to batch (ranging from light yellow to yellowish white powder), but the color intensity is not an indication of the actual enzyme activity.
Q5: What are the packaging and shelf life specifications?
A: The product is packaged in 25kg/drums. It has a shelf life of 18 months when stored sealed in a cool, dry place away from direct sunlight.

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