Xylanase

Xylanase is an enzyme that breaks down xylan, a type of complex carbohydrate found in plant cell walls. It is typically produced through the fermentation of microorganisms like bacteria or fungi. These microorganisms are cultivated under controlled conditions to maximize xylanase production.

Manufacturers use xylanase to improve the texture and volume of baked goods, particularly bread and buns. It helps to break down pentosans in flour, which can otherwise interfere with gluten development and dough handling. This leads to a softer crumb and increased loaf volume.

Xylanase is generally recognized as safe (GRAS) by the FDA for use in food. Enzymes like xylanase are proteins that are typically broken down during digestion and are not expected to have significant health effects at the levels used in food. International bodies like JECFA have evaluated enzymes for food use. There is no widespread controversy regarding the use of xylanase in food.