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

Table 1 Effects of xylanase XYNZG on dough and bread properties

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

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.

ISSN: 1472-6750