THE INFLUENCE OF XYLANASE ON THE QUALITY OF BREAD
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 u...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Agroprint Timisoara
2023-11-01
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| Series: | Scientific Papers Animal Science and Biotechnologies |
| Subjects: | |
| Online Access: | https://spasb.ro/index.php/public_html/article/view/1658 |
| Summary: | 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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| ISSN: | 1841-9364 2344-4576 |