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 ofthe bread obtained from the flour with an addition of 3 different concentrations of xylanase (P1-8100U.FXU/ 100 kg flour, P2-16200 U.FXU/ 100 kg flour, P3-24300 U.FXU/ 100 kg flour). Xylanase wasused...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Agroprint Timisoara
2008-01-01
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| Series: | Scientific Papers Animal Science and Biotechnologies |
| Subjects: | |
| Online Access: | http://usab-tm.ro/fileadmin/fzb/PDF%202008/Volumul%201/Biotechnologies/Chereji-2.pdf |
| Summary: | This paper determined the quality of the bread obtained form the control flour (M) and the quality ofthe bread obtained from the flour with an addition of 3 different concentrations of xylanase (P1-8100U.FXU/ 100 kg flour, P2-16200 U.FXU/ 100 kg flour, P3-24300 U.FXU/ 100 kg flour). Xylanase wasused in these concentrations to establish which one is more suitable to be added in flour to obtainsuperior quality characteristics of the bread: higher volume, fine texture of the core, prolonging thefreshness of the bread, improving the color and flavor of the bread, improving the cutting proprietiesof the bread. |
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| ISSN: | 1841-9364 |