Xylanase

Xylanase is an enzyme that breaks down xylan, a type of complex carbohydrate found in plant cell walls. It is typically produced through the fermentation of microorganisms, such as bacteria or fungi, which are cultivated under controlled conditions. The enzyme is then extracted and purified for use in food processing.

In baking, xylanase is used as a processing aid to improve dough handling and bread texture. It can help to increase loaf volume and crumb softness by modifying the gluten network and starch properties. It is commonly found in flours and bread products.

Xylanase is authorised as a food additive in Great Britain and is listed on the Register of Food Additive Authorisations. It is used as an enzyme preparation to improve baking processes. EFSA has evaluated enzyme preparations, and xylanase is generally considered safe when used as intended. There are no widely recognised health controversies associated with its typical consumption.