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Table 1 Effects of xylanase XYNZG on dough and bread properties

From: Developing a xylanase XYNZG from Plectosphaerella cucumerina for baking by heterologously expressed in Kluyveromyces lactis

Trial number Maximal score 1 2 3 4
50 U xylanase (ppm)   0 800 1200 2000
Kneading dough time (min)   6.5 6.0 6.0 6.0
Height-diameter ratio of round bread   6.28/10.7 6.40/11.0 6.46/11 6.33/11.52
Dough handling properties   Inadhesion Inadhesion Inadhesion A little stickiness
Volume of hand bag 35 25 30 32 33
Color of crust 10 8 8 8 8
Color of crumb 10 8 8 8 8
Skin and shape 5 3 4 4 4
Smoothness 10 8 8 8 8
Texture structure 25 22 21 20 19
Springiness 10 7 9 9 9
Taste 5 4 4 4 4
Total score 100 85 92 93 93
  1. The experiment was performed by one step fermentation. Water, yeast, sodium chloride, modifier and oil bread were mixed according to the fixed ratio, except for XYNZG. The dough was proofed at 38°C for 150 min, and baked at 225°C for 20 min. Static (texture profile analysis, firmness and relaxation test), image analysis, sensory analysis and color measurements (colorimeter and photoshop system) were used for bread quality evaluation.