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The Role of Thermostable Xylanase Enzymes in Bread Making

Büşra Baran, Bolu Abant İzzet Baysal University, Büşra Baran & Seyhun Yurdugül
International Journal of Innovative Approaches in Science Research , Volume 4, pp 130-140; doi:10.29329/ijiasr.2020.312.4

Abstract: Bread, which is an intensively consumed food product should be optimized to minimize the bread staling and therefore waste. Xylanases, a group of enzymes are able to get rid of bread staling and it can be widely isolated from a group of fungi, bacteria or yeast. This review focuses on the main characteristics, producers and the recent textural assistance of xylanases in bakery industry.
Keywords: optimized / food product / Bread making / Thermostable Xylanase / bread staling / Consumed Food / widely isolated / recent textural / textural assistance

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