Creative Biogene
consultation 
  1. Home
  2. Products
  3. Food
  4. Baking
  5. Hemicellulase for baking
Products

Hemicellulase for baking

 Product Information

Cat #
MBS-0031
CAS No.
134712-49-5
Enzyme Commission Number
EC 3.1.1.73
Product Overview
High-quality enzyme products. Well-defined strains can be also provided for our clients to manufacture fermented products in a cost-effective way.
Features
Ready-to-use product, accelerating research progress, enhancing application performance.
Method
Technology
Synonyms
Type
Function
Applications
Food Industry
Storage
Should be stored in a cool place avoiding high temperature.
Storage Buffer
Shelf Life
Strains
Microbial Blends
Source
Appearance
Molecular Weight
Color / Form
Instruction
Enzyme Class
Hydrolases
Production Methods
Fermentation
Activity
Specific Enzyme Activity
Purity
Unit Definition
Amino Acids Sequence
WARNINGS
Shipping
Formula
Reaction
Recommendation
Species Reactivity
Contents
Compatibility
Melting Point
Final Titre
Fermentation Time
Recovery Yield
Starting Material
Specification
On customer requests
Substrates
Concentration
Usage And Dosage

 Description

The hemicellulase acts on flour pentosans to improve the elasticity of dough gluten/pentosan complexes, enhance dough stability and strength, loaf volume, and crumb structure.

For Research Use Only.
Have a question? Get a Free Consultation