Rheological Evaluation of Some Commercial Xylanases
Abstract
The arabinoxylans play and the xylanases play an important role breadmaking. For a better selection of xylanases, it is necessary to understand how they work in breadmaking. At the same activity, the xylanases have different effect on dough rheology. The xylanases activity measured through birch xylan hydrolysis it is not correlated with extensographic effects. Weak but better correlations were observed when the xylanase activity was measured as the ability to decrease the viscosity of soluble wheat arabinoxylans solution.
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