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

Table 5

Hardness and staling feature of baguette bread samples on the first, third, and fifth days of storage time.

Treatment^A	Hardness (N)			Staling feature
	First day	Third day	Fifth day	First day	Third day	Fifth day
Control	8.41^e	9.60^c	10.04^c	6.0^d	3.8^ab	2.0^abc
X3	6.35^d	7.20^b	7.65^a	6.0^d	3.2^ab	1.8^ab
X6	6.50^d	7.40^b	9.51^b	6.0^d	5.0^d	2.6^bc
P1	6.60^d	7.20^b	7.55^a	5.6^cd	2.4^a	1.6^ab
P2	6.55^d	6.65^a	12.30^d	5.0^bcd	3.4^abc	1.6^ab
X3P1	10.60^f	11.10^d	14.20^e	3.8^a	2.8^a	1.2^a
X3P2	3.79^a	10.85^d	12.72^d	2.5^bcd	4.2^cd	3.0^c
X6P1	4.70^b	9.68^c	10.54^c	4.4^ab	3.4^abc	2.0^abc
X6P2	5.73^c	13.27^e	14.90^e	4.8^ab	3.6^bc	2.0^abc

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