Use of glycoside hydrolase family 8 xylanases in baking

Xylanases have long been used in the baking industry for improving dough stability and flexibility and for increasing bread volume and crumb structure. Only xylanases from glycoside hydrolase families 10 and I I appear to have been tested in this application and only those from the latter family have as yet found application. Interestingly, enzymes with a putative xylanase activity are also found in glycoside hydrolase families 5, 7, 8 and 43, but apparently these have not, as yet, been tested in baking. Baking trials were used to determine the effectiveness of a psychrophilic and a mesophilic family 8 xylanolytic enzyme as well as a psychrophilic family 10 xylanase and a currently used family 11 commercial mesophilic xylanase. The potential of family 8 xylanases as technological aids in baking was clearly demonstrated as both the psychrophilic enzyme from Pseudoalteromonas haloplanktis TAH3a and the mesophilic enzyme from Bacillus halodurans C-125 had a positive effect on loaf volume. In contrast, the psychrophilic family 10 enzyme from Cryptococcus adeliae TAE85 was found to be ineffective. (c) 2005 Elsevier Ltd. All rights reserved.