Effect of bacterial xylanase on the automated production of barley flour-enriched sandwich bread
Author(s)
Lizeth Vanessa Coila-Tiña
Palmira Sandoval-Sandoval
Ana Mónica Torres-Jiménez
Date Issued
31 de diciembre de 2024
Type
Article
Volume
42
Issue
3
Start Page
e113814
End Page
e113814
Abstract
The aim of this research was to determine the effect of bacterial xylanase on the automated baking of barley flour-enriched sandwich bread. For this purpose, xylanase (0.02% to 0.04%) was added to the basic formulation of sandwich bread enriched with 10% whole barley flour. The resulting bread slices were subjected to image analysis to determine colorimetric properties, cell count, and sensory evaluation using a 9-point hedonic scale. A 0.03% xylanase addition produced a higher number of cells compared to other treatments. Regarding the colorimetric properties, no significant differences were observed, and the bread with 0.03% xylanase addition received the highest preference score in the sensory evaluation. In conclusion, bacterial xylanase has positive effects on bread, improving its overall quality.
Subjects