Hemicellulase

Hemicellulases are obtained through the fermentation of fungal and bacterial microorganisms. Approximately 2–3% of flour consists of non-starch polysaccharides known as pentosans, which are divided into water-soluble and water-insoluble groups. Hemicellulase converts water-insoluble pentosans into water-soluble forms, improving dough handling and increasing gas retention capacity. It also enhances oven spring, increases bread volume, and contributes to a softer texture. For detailed information, please contact us at export@pakmaya.com