THE INFLUENCE OF XYLANASE ON THE QUALITY OF BREAD
Keywords:
bread, xylanase, quality parametersAbstract
This paper determined the quality of the bread obtained form the control flour (M)
and the quality of the bread obtained from the flour with an addition of 3 different
concentrations of xylanase (P1-8100 U.FXU/ 100 kg flour, P2-16200 U.FXU/ 100
kg flour, P3-24300 U.FXU/ 100 kg flour). Xylanase was used in these concentrations
to establish which one is more suitable to be added in flour to obtain superior
quality characteristics of the bread: higher volume, fine texture of the core,
prolonging the freshness of the bread, improving the color and flavor of the bread,
improving the cutting proprieties of the bread.
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