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

The wheat flour baguette bread is one of the most important foods throughout world. Therefore, improving quality this type white has always been interest. In study, effect xylanase and pentosanase enzymes on rheological properties dough characteristics was investigated. Adding and/or had led to improve dough. Using 0.2 gr in 100 g significantly strengthened gluten network Also, treatment lowest extensibility highest resistance ratio number. containing 0.6 0.1 a higher moisture content first, third, fifth days storage time. Regarding color crust produced bread, it found that addition both at levels, especially enzyme mixtures, decreased brightness crust. Due organoleptic features breads, adding could volume crumb texture but no significant difference observed baking uniformity, physical shape, taste, odor crumbs. conclusion, findings study indicated added levels affected rheology, properties, significantly.