Research Article
Effect of Xylanase and Pentosanase Enzymes on Dough Rheological Properties and Quality of Baguette Bread
Table 1
Composition of the enzymatic treatments of a baguette bread formulated with different levels of xylanase and pentosanase enzymes.
| Treatment | Enzyme concentration |
| X3 | 0.3 g xylanase/100 g flour | X6 | 0.6 g xylanase/100 g flour | P1 | 0.1 g pentosanase/100 g flour | P2 | 0.2 g pentosanase/100 g flour | X3P1 | (0.3 g xylanase + 0.1 g pentosanase)/100 g flour | X3P2 | (0.3 g xylanase + 0.2 g pentosanase)/100 g flour | X6P1 | (0.6 g xylanase + 0.1 g pentosanase)/100 g flour | X6P2 | (0.6 g xylanase + 0.2 g pentosanase)/100 g flour |
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