Skip to main content

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.