USE OF FAMILY 8 ENZYMES WITH XYLANOLYTIC ACTIVITY IN BAKING

摘要

The present invention describes a method to improve the properties of a doug h and/or a baked product by adding a bread or dough-improving agent containing a enzyme with xylanolytic activity belonging to glycoside hydrolases family 8. Preferred enzymes are the psychrophilic xylanase from Pseudoalteromonas haloplanktis and the mesophilic xylanase Y from Bacillus halodurans C-125