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What is Enzymatic Treatment Enhances Bread Flour Quality about?

This study evaluates the effects of glucose oxidase and xylanase on the quality of bread flour, specifically focusing on dough properties and bread quality parameters through Response Surface Methodology. Results indicate that the optimal doses of glucose oxidase and xylanase significantly improve bread quality in a dose-dependent manner. The findings highlight the importance of enzyme supplementation in enhancing the performance of flour with low α-amylase activity.

Author

Deepika Sankar

Language

EN