Influence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flour

The aim of this study was to verify the influence of the addition of the enzyme xylanase (four concentrations: 0, 4, 8, and 12 g.100 kg-1 flour) on the characteristics of loaf bread made with white wheat flour or whole grain wheat flour. Breads made from white flour and added with xylanase had highe...

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Bibliographic Details
Main Authors: Leandra Zafalon Jaekel, Camila Batista da Silva, Caroline Joy Steel, Yoon Kil Chang
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2012-12-01
Series:Food Science and Technology
Subjects:
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400030&lng=en&tlng=en