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hemicellulase

   Also found in: Dictionary/thesaurus, Medical, Wikipedia 0.01 sec.
hemicellulase [‚hem·i′sel·yə‚lās]
(food engineering)
An enzyme that hydrolyzes pentosan (a type of hemicellulose), mainly used in the baking industry to improve the quality of dough, also used in food, beverage, animal feed, and pharmaceutical industries.


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Its high quality products under the Bakezyme[R] brand include amalyses, hemicellulases, oxidases, (phospho-)lipases and proteases.
Baking tests were carried out with and without a commercial baking improver composed of soy flour, ascorbic acid, amylase, hemicellulase and sodium stearoyl-2-lactylate (SSL).
Hemicellulase, which has been approved in the UK by the Advisory Committee on Novel Foods & Processes (ACNFP), and Xylanase, still in review, can be applied to bread dough processing, reportedly improving crumb structure and increasing loaf volume.
 
 
 
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