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

Table 3

Extensographic properties of the dough samples at 45, 90, and 135 min resting time periods.

Treatment^A

Maximum resistance (BU)

Resistance to extension (BU)

Extensibility (mm)

Resistance ratio

Dough energy (cm^2)

45 min

90 min

135 min

45 min

90 min

135 min

45 min

90 min

135 min

45 min

90 min

135 min

45 min

90 min

135 min

Control

135^b

155^b

175^d

120^c

140^b

160^c

175^a

175^a

151^a

0.70^c

0.80^b

1.06^c

34^b

37^b

38^ab

X3

110^a

120^a

130^a

90^b

90^a

95^a

184^b

197^b

203^d

0.50^b

0.46^a

0.46^a

29^a

30^a

35^a

P2

145^c

170^c

170^d

130^d

150^c

160^c

176^a

176^a

165^b

0.73^c

0.83^b

0.96^c

35^b

42^c

40^b

X3P1

100^a

125^a

150^c

80^a

95^a

115^b

204^c

190^b

195^c

0.40^a

0.50^a

0.83^b

30^a

31^a

37^ab

X6P1

100^a

120^a

140^b

80^a

90^a

110^b

201^c

196^b

195^c

0.40^a

0.40^a

0.56^a

29^a

31^a

38^ab

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