International Journal of Innovative Approaches in Science Research
Abbreviation: IJIASR | ISSN (Print): 2602-4810 | ISSN (Online): 2602-4535 | DOI: 10.29329/ijiasr

Review article | 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

pp. 130 - 140   |  DOI: https://doi.org/10.29329/ijiasr.2020.312.4

Published online: December 22, 2020  |   Number of Views: 31  |  Number of Download: 171


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.


How to Cite this Article?

APA 6th edition
Baran, B. & Yurdugul, S. (2020). The Role of Thermostable Xylanase Enzymes in Bread Making . International Journal of Innovative Approaches in Science Research, 4(4), 130-140. doi: 10.29329/ijiasr.2020.312.4

Harvard
Baran, B. and Yurdugul, S. (2020). The Role of Thermostable Xylanase Enzymes in Bread Making . International Journal of Innovative Approaches in Science Research, 4(4), pp. 130-140.

Chicago 16th edition
Baran, Busra and Seyhun Yurdugul (2020). "The Role of Thermostable Xylanase Enzymes in Bread Making ". International Journal of Innovative Approaches in Science Research 4 (4):130-140. doi:10.29329/ijiasr.2020.312.4.

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