Fig. 1.

a Strain sweep curve for control bread dough at 0.1 Hz frequency. b Strain sweep curve for xylanase-supplemented bread dough at 1.0 Hz frequency. c Time Vs, dynamic modulus curve for control and xylanase supplemented dough in the linear visco-elastic region. d Frequency sweep curve for control and xylanase-supplemented dough in the linear visco-elastic region. e Power Law model fitting curve for control dough at linear visco-elastic region. f Power law model fitting curve for xylanase-supplemented bread dough at linear visco-elastic region. g Effect of xylanase supplementation on creep test of whole wheat flour dough