Baking Hemi-Cellulase 
Catalog Number IE-1197
Physical Form Powder
Color Light yellow
Dosage Parameters 10-20 g/T
Source Microorganism
| Summary | Hemicellulase for baking can improve sensory properties of baked products by modifying different hemicellulosic components like xylan in flour. |
| Description | Hemi-Cellulase is produced through the submerged fermentation of Trichoderma reesei, followed by purification, formulation, and drying. This enzyme is utilized in baking to enhance dough handling properties, improve sensory attributes, and increase the volume of baked goods. It specifically targets and modifies hemicellulose components in flour, making it particularly effective when working with whole grain flours. |
| Advantages |
Improve dough extensibility and fermentation Increase oven spring and loaf volume Retard staling and extend shelf life |
| Application | Used as a baking aid to improve sensory properties of product or as an additive for flour standardization |
| Application Area |
Flour standardization Baking |
| Application Recommendation | For bread baking: The recommended dosage is 10-20 g per ton of flour. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume. |
| Dosage Parameters | 10-20 g/T |
| Optimum Temp | 40°C-60°C |
| Effective Temp | 30°C-70°C |
| Optimal pH | 5.0-7.0 |
| Effective pH | 3.5-7.5 |
| Source | Microorganism |
| Physical Form | Powder |
| Color | Light yellow |
| Scope of Shipment | Worldwide |
| Product Strain | Trichoderma reesei |
| Package | 10 kgs/drum |
| Storage | Keep sealed in a dry and cool place and avoid direct sunlight. |
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