Hemicellulase NZs-BE-C010

Catalog Number NZs-BE-C010

Grade Food Grade

Category Cellulases

Description

Hemicellulase NZs-BE-C010 is a high-performance food-grade enzyme preparation specifically developed for the baking industry. Produced through advanced submerged fermentation of selected microbial strains, followed by purification, concentration, and standardized formulation, this product provides consistent enzymatic activity and reliable processing performance. The enzyme primarily hydrolyzes hemicellulose components, especially arabinoxylans and other non-starch polysaccharides naturally present in wheat and cereal flours. By selectively modifying these structural polysaccharides, hemicellulase NZs-BE-C010 improves dough rheology, enhances water distribution, and promotes a stronger, more uniform gluten network. The result is improved dough machinability, better fermentation performance, increased loaf volume, softer crumb texture, enhanced crumb uniformity, and prolonged freshness of baked products. It is suitable for both artisanal and industrial bakery applications and can be used alone or in combination with other baking enzymes such as amylase, glucose oxidase, or lipase to achieve optimized baking performance.

Typical Parameters

Application Rate

The recommended dosage for bread and general bakery applications is 10-20 g per metric ton of flour. The optimal dosage may vary depending on flour quality, recipe formulation, processing conditions, fermentation time, desired product characteristics, and other production parameters. Pilot-scale evaluations are recommended before full-scale commercial production to determine the most suitable application level for each specific process.

Storage

Store the product in its original sealed packaging in a cool, dry, and well-ventilated environment away from direct sunlight, excessive heat, and moisture. Keep the container tightly closed after each use to prevent moisture absorption and preserve enzyme activity.

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