Xylanase

Xylanase is an enzyme that targets xylans, the second most abundant polysaccharide and a key component of plant cell walls. Cereal xylans, which contain high amounts of L-arabinose, are often referred to as arabinoxylans. Xylanases are hydrolytic enzymes that randomly break the beta-1,4-glycosidic bonds in these polysaccharides. Different species of Aspergillus and Trichoderma produce these enzymes.

Xylanases are highly valuable in the baking process due to their ability to improve bread volume, texture, and reduce stickiness. When used at optimal levels, xylanases contribute to extending the shelf life of bread and delaying staleness. Over the past few decades, the use of xylanolytic enzymes has increased due to their beneficial effects in bread production. These enzymes are typically used as dough improvers alongside starch and other carbohydrate-hydrolyzing enzymes. Xylanase converts water-insoluble hemicellulose into a soluble form, which enhances water absorption in the dough, reduces dough strength, increases volume, and creates a finer, more uniform texture. Additionally, xylanase prevents dough from sticking to machine parts during processing. By breaking down gluten structure during mixing, xylanase affects gluten functionality and improves the dough’s rheological properties, contributing to greater flexibility.