Hemicellulase

Hemicellulases are derived through the fermentation of fungal and bacterial microorganisms. Non-starch polysaccharides, which constitute approximately 2-3% of wheat flour, are known as pentosans. Pentosans are classified into two categories: water-soluble and water-insoluble. The hemicellulase enzyme converts water-insoluble pentosans into water-soluble forms. Consequently, dough machinability is improved, and gas retention capacity increases. It has a positive impact on oven spring, enhancing loaf volume while ensuring crumb softness.