Xylanase breakthrough promises better baking | 食品添加物合法業者資訊網

Xylanase is one type of hydrolytic enzymes which targets arabinoxylan fibers naturally present in cereal flours, both refined and whole grain. It has been ... Read More

Effect of xylanase on bread quality · 由 Z Ahmad 著作 · 2014 · 被引用 46 次 — Xylanases are used to hydrolyze complex cell wall that ultimately improves dough properties, enhances bread ... Read More

Xylanases are of great value in baking as they have been found to improve the bread volume, crumb structure and reduce sticki-ness. When xylanases are used at ... Read More

由 MS Butt 著作 · 2008 · 被引用 275 次 — Xylans have an important role in bread quality due to their water absorption capability and interaction with gluten (4). The hydrolysis of pentosans using some ... Read More

2008年7月19日 — Xylanase enzymes improve bread's volume and crumb structure by maximising gluten performance and solubilising polysaccharides in the wheat ... Read More

由 LZ Jaekel 著作 · 2012 · 被引用 30 次 — the characteristics of loaf bread made with white wheat flour or whole grain wheat flour. Breads made from white flour and added with xylanase. Read More

由 CC de Queiroz Brito Cunha 著作 · 2018 · 被引用 28 次 — Xylanases are widely used as additives in the baking industry to improve processing and products quality [13]. They have been showed to effect ... Read More

In order to increase the amount of water-soluble pentosans, xylanases are added to bread dough. During the process of enzymatic hydrolysis, Xylanases can break ... Read More