Aplicação tecnológica de xilanase em produtos de panificação – uma revisão sistemática

The use of enzymes in baking is becoming increasingly relevant due to limitations imposed on the use of synthetic food additives. The search for microorganisms capable of producing xylanases is constant in biotechnology, aiming for enzymes better adapted to industrial processes. Xylanase is particularly versatile in the formulation of bakery products, breaking down non-starch polysaccharides present in grains. This work highlights the influence of xylanase on arabinoxylans, crucial components in grain structure, and its effects on the final characteristics of bread. The systematic review, conducted following the PRISMA methodology, resulted in the selection of 12 relevant articles addressing the application of xylanase in bakery products, specifically bread. The results emphasize that the addition of xylanase contributes to the softness, increased volume, and prolonged shelf life of bread. Pleasant texture, increased specific volume, and moisture retention are characteristics valued by consumers. In conclusion, xylanase offers a sustainable and effective approach to improving the quality of bakery products, meeting consumer expectations.