Effect of Xylanase and Pentosanase Enzymes on Dough Rheological Properties and Quality of Baguette Bread

Table 1

Composition of the enzymatic treatments of a baguette bread formulated with different levels of xylanase and pentosanase enzymes.

Treatment	Enzyme concentration
X3	0.3 g xylanase/100 g flour
X6	0.6 g xylanase/100 g flour
P1	0.1 g pentosanase/100 g flour
P2	0.2 g pentosanase/100 g flour
X3P1	(0.3 g xylanase + 0.1 g pentosanase)/100 g flour
X3P2	(0.3 g xylanase + 0.2 g pentosanase)/100 g flour
X6P1	(0.6 g xylanase + 0.1 g pentosanase)/100 g flour
X6P2	(0.6 g xylanase + 0.2 g pentosanase)/100 g flour