Cellulases EC 3.2.1.4

Cellulases are bakery enzymes that remove insoluble arabinoxylans, which interfere with the formation of the gluten network, resulting in the formation of dissolved high-molecular-weight arabinoxylans which results in increased viscosity and thus improved dough stability. The use of cellulases in the baking industry affects the rheological properties of the dough and the organoleptic properties of the bread.