Application of xylanase in bakery industry

β-1,4-xylanase can act on the main chain of xylan in an endo-cut way to produce xylo-oligosaccharides of different lengths and a small amount of xylose, and is the most important enzyme in the xylan-degrading enzyme system. At present, there is no research report on the application of xylanase to noodle processing, but because xylanase can hydrolyze pentosan, increase the water solubility of non-starch polysaccharides, and reduce their binding force with water, a large amount of Combine water. These waters can provide starch and gluten to make the dough form a better gluten network structure, improve the machinability of the dough, and improve the quality of the noodles.