Effect of Xylanase and Pentosanase Enzymes on Dough Rheological Properties and Quality of Baguette Bread

Table 2

Farinographic properties of the dough samples.

Treatment^A	Water absorption (%)	Development time (min)	Arrival time (min)	Leaving time (min)	Stability (min)	Degree of softening after 10 min (BU)	Degree of softening after 20 min (BU)	Farinograph quality number
Control	61.20^a	3.75^a	1.50^a	5.50^a	7.00^a	60^a	100^a	52^a
X3	62.20^a	3.75^a	1.75^a	5.25^a	7.00^a	65^b	110^b	51^a
P2	61.20^a	3.75^a	1.50^a	6.00^a	7.50^a	60^a	100^a	51^a
X3P1	61.80^a	3.25^a	1.50^a	5.75^a	7.25^a	60^a	120^c	49^a
X6P1	62.00^a	4.00^a	1.50^a	5.75^a	7.00^a	60^a	120^c	49^a

^AFor treatment descriptions, see Table 1. Data are expressed as mean values. Values in the columns followed by different lowercase letters are significantly different ().