NOVELTY - An isolated and purified enzyme (I) with xylanolytic activity, belonging to glycoside hydrolase Family 8, being a psychrophilic enzyme, and not encoded by a fully defined 1281 base pair (SEQ ID No. 1) sequence given in the specification, is new.    USE - (I) or (III) is useful for the degradation of plant cell wall components, decomposing plants and fruits, preferably fruit, legume, juice, beer, paper, starch, gluten or vegetable oil preparation processes. (I) or (III) is useful in fruit, vegetable and plant processing, wine making or brewing, coffee processing, paper or textile processing, bioconversion processes, decomposing waste, preferably for decomposing agriculture wastes or wastes from paper mills, in starch-gluten separation processes, and in feed preparations. (I), (III) or (IV) is useful in baking, milling, pastry and confectionery processes, especially for increasing the volume of baked products and/or increasing the width of cut on the surface of the baked products. (I) or (III) is combined with any other enzyme, and is incorporated in (IV). (I) is present as a cell extract, cell-free extract or as a purified protein. (I) is mixed with other ingredients in the form of a dry powder or a granule, non-dusting granule, or in the form of a liquid, preferably with one or more stabilizers such as polyols, sugars, organic acids, or sugar alcohols. (IV) is added during the mixing of the dough (all claimed).    ADVANTAGE - (I) increases the volume of a baked product by at least 10% and/or increases the width of cut of the baked product when added to dough in concentration of 1500-6000 xylanase units per 100 kg flour (claimed). (I) is more stable and has effective xylanolytic activity.    DETAILED DESCRIPTION - INDEPENDENT CLAIMS are also included for the following:    (1) an isolated and purified nucleotide sequence (II) encoding (I);    (2) a recombinant nucleotide sequence comprising one or more adjacent regulatory sequences, operably linked to one or more of (II);    (3) a vector (V1) comprising (II);    (4) a recombinant host cell (III) transformed with (II) or (V1);    (5) a solid support fixing a substance chosen from (III), cell extract of (III) and/or (I);    (6) a bread improving composition (IV) comprising one or more of (I); and    (7) a composition comprising one or more of (I) identified by one of 15 fully defined 426 amino acid sequences (SEQ ID No. 2, 4, 6, 8, 10, 12, 14, 16, 21, 23, 25, 27, 29, 31 and 33) given in the specification, possibly in combination with an enzyme identified by SEQ ID No. 2.    DESCRIPTION OF DRAWING(S) - The figure shows the relationship between the relative amounts of protein (xylanase) and its performance in baking process, with respect to different xylanases.