Xylanases and Their Applications in Baking Industry
By M. S. Butt, M. Tahir-Nadeem, Z. Ahmad, M. Sultan. 2008
207 citations recorded by the source corpus.
Summary Xylan is the second most abundant polysaccharide and a major component of plant cell wall. Cereal xylans contain large quantities of L-arabinose and are therefore, often referred to as arabinoxylans. Xylanases are hydrolytic enzymes, which randomly cleave the b-1,4 backbone of this complex plant cell wall polysaccharide. Different species of Aspergillus and Trichoderma produce these enzymes. Xylanases are of great value in baking as they have been found to improve the bread volume, crumb structure and reduce stickiness. When xylanases are used at optimum levels, they play a significant role in increasing shelf life of bread and reduce bread staling. There is an increasing trend in baking industry towards the application of xylanases in bread production. This review discusses the application of xylanase in the bakery industry, alone and in combination with other enzymes when it shows synergism in the action with them.
View Paper: https://www.semanticscholar.org/paper/5258845601099ac47ba254958bcc0384d0de979c
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Citations in the corpus
- Enzyme activity during germination of different cereals: A review (2018, background): “[55] In cereals, endogenous xylanase action is required for the controlled remodelling of the plant cell wall during growth and development.”
- A detailed overview of xylanases: an emerging biomolecule for current and future prospective (2019, background): “The addition of xylanase improves the rheological properties of dough such as softness, extensibility, and elasticity along with bread-specific volume and crumb firmness (Harbak and Thygesen 2002; Camacho and Aguilar 2003; Butt et al. 2008).”