Hemicellulase for baking
| Post Date: |
Aug 18,2022 |
| Expiry Date: |
Feb 14,2023 |
| Detailed Description: |
Cas No. :9025-56-3
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. https://www.creative-enzymes.com/product/Hemicellulase-For-Baking_62.html
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| CAS Registry Number: |
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| Synonyms: |
;hemicellulase crude from*aspergillus niger;hemicellulase from aspergillus niger*soluble powd;hemicellulase; |
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