Enzyme application for enhancement of the bread quality from mixed rye-linseed flour
نویسندگان
چکیده
The study to validate the usage of hemicellulase enzymatic solutions in technology baked goods made from a mixture rye and linseed flours has been carried out. influence xylanases on organoleptic physical-chemical characteristics rye-linseed bread prepared with sough dough trails was investigated. Using uniform composite rotatable planning experiment, it shown that use xylanase Family GH11 gave positive impact physical chemical mixed parameters, increasing loaf specific volume, improving crumb resilience. addition GH8 impacted insignificantly parameters bread. Recommendations improve quality were summed up.
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ژورنال
عنوان ژورنال: Nucleation and Atmospheric Aerosols
سال: 2022
ISSN: ['0094-243X', '1551-7616', '1935-0465']
DOI: https://doi.org/10.1063/5.0099679