Xylanases and Their Applications in Baking Industry
Masood Sadiq Butt, Muhammad Tahir-Nadeem*, Zulfiqar Ahmad and Muhammad Tauseef Sultan
National Institute of Food Science and Technology, University of Agriculture, PK-38040 Faisalabad, Pakistan
Article history:
Received December 20, 2006
Accepted October 1, 2007
Key words:
microorganisms, Aspergillus niger, Trichoderma harzianum, xylanases, bread, xylans, baking
Summary:
Xylan is the second most abundant polysaccharide and a major component of plant cell wall. Cereal xylans contain large quantities of L-arabinose and are therefore, often referred to as arabinoxylans. Xylanases are hydrolytic enzymes, which randomly cleave the β-1,4 backbone of this complex plant cell wall polysaccharide. Different species of Aspergillus and Trichoderma produce these enzymes. Xylanases are of great value in baking as they have been found to improve the bread volume, crumb structure and reduce stickiness. When xylanases are used at optimum levels, they play a significant role in increasing shelf life of bread and reduce bread staling. There is an increasing trend in baking industry towards the application of xylanases in bread production. This review discusses the application of xylanase in the bakery industry, alone and in combination with other enzymes when it shows synergism in the action with them.
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