Enzymes, Vitamins and Minerals

Fungal Hemicellulase

Fungal hemicellulase is an enzyme widely used in baked goods and the food industry. It breaks down carbohydrates called hemicellulose, improving dough workability and increasing bread volume. It is typically derived from fungal species such as Aspergillus.

Benefits and Uses:

• Increases the dough's water retention capacity, resulting in a more elastic and workable structure.

• Improves bread volume and crumb structure, creating a more uniform internal texture.

• Delays staling, helping bread stay fresh for longer.

• Supports fermentation by enhancing yeast performance.

• Commonly used in industrial baking, biscuits, pasta and bakery products.

These enzymes are considered natural improvers in modern baking and are often preferred as alternatives to chemical additives.