|
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.
