New enzyme with xylanase activity, which allows to improve the organoleptic features of the bread, favouring the bakery industry. Its novel aminoacidic structure has shown to be capable of acting on xylenes derived from different matrices, such as arabinoxylans, which are constituents of flours. Thus, the use of this xylanase with optimized biochemical properties improves the texture, color, preservation and volume of baked goods.
This recombinant xylanase, modified from an enzyme of Antarctic yeast.
– Improves 2.5 times the elasticity of bread when compared with commercially available xylanases.
– Decreases 2.4 times the tenacity of dough, when compared with commercially available xylanases.
– Increases 32% the volume of the obtained bread, when compared with commercially available xylanases.