Novozymes develops multi-functional xylanase

摘要

Novozymes has introduced Panzea, a new generation of xy-lanases, claimed to be the first baking xylanase to significandy combine superior volume performance and desired texture and appearance with a dry, balanced dough - all in one product. It performs at very low dosage across a broad range of bread products, baking conditions and flour types. "Unlike most xylanases, Panzea is naturally un-inhibited by xylanase inhibitors commonly found in wheat," says Thomas Erik Nilsson, Global Launch Manager at Novozymes. "This means it delivers robust performance at very low dosages across different types of flours, so it's both more efficient and more versatile than what is already on the market."