The application of fungal endoxylanase in bread-making.

Abstract

The endoxylanase from Aspergillus niger IBT-90 with the specific activity of 21.3 U/mg protein was used for improvement of wheat-rye and whole-meal bread. The addition of this xylanase in the range 500-1000 U/kg flour resulted in improvement of kneading and increase of loaf volume in the case of kinds of bread. This dough supplementation caused better crumb… (More)

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