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

Table 7

External and internal characteristics of baguette bread samples.

Treatment^A	External characteristics					Internal characteristics
	Bread volume	Crust color	Physical shape	Crust fracture	Baking uniformity	Crumb color	Taste	Odor	Crumb texture	Chewability	Crumb porosity
Control	6.4^a	6.4^a	2.4^ab	2.0^ab	2.6^ab	9.0^b	13.6^a	9.1^b	8.5^bc	8.9^cd	8.5^bc
X3	6.4^a	7.4^b	2.4^ab	2.2^ab	2.6^ab	7.6^a	13.2^a	7.8^a	13.2^ab	8.1^ab	7.5^a
X6	8.6^ab	8.0^c	3.0^b	2.9^c	3.0^b	10.0^c	13.8^a	10.0^b	15.0^d	9.4^d	9.6^d
P1	7.4^ab	7.8^bc	2.4^ab	2.4^ab	2.6^ab	7.5^a	12.3^a	7.8^a	12.8^a	7.4^a	7.7^ab
P2	8.8^bc	8.2^c	3.0^b	2.9^c	3.0^b	10.0^c	13.4^a	9.6^b	14.2^cd	8.6^bcd	9.0^cd
X3P1	9.4^c	8.0^c	3.0^b	2.8^c	3.0^b	10.0^c	12.8^a	9.4^b	13.8^bc	9.2^d	8.6^bc
X3P2	7.2^ab	6.6^ab	1.8^a	1.8^a	1.9^a	10.0^c	12.6^a	9.4^b	14.2^cd	9.2^d	9.6^d
X6P1	7.5^ab	6.9^ab	1.7^a	1.7^a	2.0^a	10.0^c	11.8^a	9.4^b	14.0^bc	9.0^d	9.0^cd
X6P2	8.6^bc	7.3^b	2.4^ab	2.5^ab	2.4^ab	9.8^c	11.8^a	9.2^b	13.8^bc	9.0^d	9.0^cd

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