Yulin international Corporation

What Is Fungal Xylanase?
Fungal Xylanase is a specialized enzyme that breaks down arabinoxylans, improving dough handling, gluten network strength, and overall baking performance. It enhances dough elasticity, crumb texture, and volume, making it an essential additive for flour mills, industrial bakeries, and food manufacturers.

At Yulin, we provide high-quality Fungal Xylanase with optimized activity for use in bread, biscuits, noodles, and other flour-based products.



Key Benefits of Fungal Xylanase in Baking
Improves Dough Rheology – Enhances dough extensibility and handling.
Boosts Bread Volume – Ensures better gas retention for larger, fluffier loaves.
Enhances Crumb Texture – Creates softer, finer, and uniform crumbs.
Increases Water Absorption – Improves dough hydration, reducing ingredient costs.
Reduces Dough Stickiness – Ideal for high-speed industrial baking lines.
Enhances Fermentation – Provides better yeast activity and gas production.
Improves Crispness in Biscuits – Delivers a lighter, crunchier texture in cookies and crackers.