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Bran can make your dough dry and heavy, which leads to dry bread that crumbles easily and lacks volume. Adding more water to the dough to counter makes your dough harder to handle. 

Celluclast^® modifies the cellulose in bran to stop your dough becoming dry and heavy. The result is improved oven spring, leading to higher volume. Celluclast^® also improves crumb uniformity and softness.

How cellulases condition and improve whole grain dough

Baking with whole grain or whole wheat is difficult because the bran leads to lower bread volume. Cellulose is a key component of bran. It binds water. Cellulases break down cellulose and release water.  The released water can help form a better gluten network.

Cellulose is a long linear polymer made of glucose.  Cellulases break down the cellulose polymer into shorter poly- or oligosaccharides or monosaccharides. A wheat kernel contains about 3% cellulose. Bran is the outer layers of the wheat kernel. It's mostly made up of non-starch-polysaccharides such as cellulose and xylans. These structures hold water and prevent the gluten network from forming.

The hydrolysis (breakdown) of cellulose releases water and softens the rigid bran structure.  The specific reaction is the hydrolysis of the 1,4-beta-D-glycosidic linkages in cellulose and cereal beta-D-glucans. Cellulose polymers bind strongly to each other. That makes cellulose hydrolysis more difficult than hydrolysis of other polysaccharides such as starch.