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International Journal of Innovative Approaches in Science Research 2020, Vol 4(4) 130-140

The Role of Thermostable Xylanase Enzymes in Bread Making

Büşra Baran • Seyhun Yurdugül
Cite this article
Article Type
Review article
Publication Date
December 22, 2020
Pages
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: Xylanase Bread Enzyme Dough stability.
Cite this article
Baran, B. & Yurdugül, S. (2020). The Role of Thermostable Xylanase Enzymes in Bread Making. International Journal of Innovative Approaches in Science Research, 4(4), 130-140. https://doi.org/10.29329/ijiasr.2020.312.4

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