Application of Thermostable Wheat Arabino-xylanase Xyn11A for Quality Improvement of Wholewheat Bread

The high cell-density fermentation production of thermostable arabino-xylanase Xyn11A and its application in the whole wheat bread quality improvement were investigated. The high cell-density fermentation method was used to produce Xyn11A, and its effect in whole wheat bread quality improvement was...

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Bibliographic Details
Published in:	Shipin gongye ke-ji
Main Authors:	Yuxi ZHANG, Xingyu LIU, Xiaoya QI, Huan RAO, Dandan ZHAO, Jianxiong HAO, Xueqiang LIU
Format:	Article
Language:	Chinese
Published:	The editorial department of Science and Technology of Food Industry 2024-12-01
Subjects:	wheat arabino-xylanase high cell-density fermentation wholewheat bread quality improvement
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010111

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