Enhancing Fibre Modification in Cereal Processing with Xylanase

 

Xylanase enzymes are gaining attention in cereal processing for their ability to modify fibre components, particularly non-starch polysaccharides such as arabinoxylans. These compounds, while beneficial for health, can pose processing challenges due to their viscosity and water-binding properties. Xylanase helps overcome these limitations by breaking down complex fibres into smaller, functional fragments.

In cereals and breakfast products, xylanase improves dough handling, batter flow and expansion during extrusion. This leads to more uniform shapes, improved texture and a crunchier bite. Additionally, the enzyme enhances the bioavailability of dietary fibres, contributing to better gut health and nutritional value.

From a production standpoint, xylanase reduces energy requirements by improving flow properties and minimising mechanical resistance during mixing and baking. It also facilitates better moisture management, which can be beneficial for shelf life and product stability.

As consumer interest in high-fibre foods grows, xylanase offers a dual advantage. It enables functional improvements during manufacturing while enhancing the health benefits of the final product. This makes it a powerful tool for processors aiming to meet both consumer demand and operational efficiency.

Source - https://www.biolaxienzymes.com/enhancing-fibre-modification-in-cereal-processing-with-xylanase/

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