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- W1703559267 abstract "This paper determined the quality of the bread obtained form the control flour (M) and the quality of the bread obtained from the flour with an addition of 3 different concentrations of xylanase (P1-8100 U.FXU/ 100 kg flour, P2-16200 U.FXU/ 100 kg flour, P3-24300 U.FXU/ 100 kg flour). Xylanase was used in these concentrations to establish which one is more suitable to be added in flour to obtain superior quality characteristics of the bread: higher volume, fine texture of the core, prolonging the freshness of the bread, improving the color and flavor of the bread, improving the cutting proprieties of the bread." @default.
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- W1703559267 date "2008-05-31" @default.
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- W1703559267 title "THE INFLUENCE OF XYLANASE ON THE QUALITY OF BREAD" @default.
- W1703559267 hasPublicationYear "2008" @default.
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