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Table 2 Effects of xylanase XYNZG on the texture profiles of wheat bread

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

50 U Xylanase dosage (ppm)

Hardness

Springness

Chewiness

0

334.2±12.0

0.86±0.04

197.6±5.7

800

357.0±2.5

0.86±0.02

206.9±3.5

1200

391.7±3.6

0.87±0.07

211.1±8.0

2000

371.7±15.8

0.86±0.01

215.9±9.3

  1. The measurements were performed after baking with additional 2-hour standby at room temperature. The texture profiles of wheat bread were measured using a Texture Analyzer. Data represent mean±standard deviation of three replicates.