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This paper determined the quality of the bread obtained form the control flour (M) and the quality ofthe bread obtained from the flour with an addition of 3 different concentrations of xylanase (P1-8100U.FXU/ 100 kg flour, P2-16200 U.FXU/ 100 kg flour, P3-24300 U.FXU/ 100 kg flour). Xylanase wasused in these concentrations to establish which one is more suitable to be added in flour to obtainsuperior quality characteristics of the bread: higher volume, fine texture of the core, prolonging thefreshness of the bread, improving the color and flavor of the bread, improving the cutting proprietiesof the bread. |
