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Extensibility and stickiness properties of control and xylanase-supplemented dough
| Sample | KDE | C&H cell | |||
|---|---|---|---|---|---|
| Maximum resistance to extension (Rm) (gf) | Extensibility (E) (mm) | Force (gf) | Area (g.s) | Distance (mm) | |
| Control | 54–61 | 12.9–13.7 | 19.84–37.10 | 0.86–2.85 | 0.82–1.44 |
| Xylanase-supplemented | 34–47 | 13.5–19.5 | 52.04–57.37 | 6.32–9.49 | 3.36–4.36 |
