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Effect of addition of the recombinant xylanase ArXyn10 on the texture of bread
| ArXyn10 (mg) | Hardness | Adhesiveness | Cohesiveness | Springiness | Gumminess | Chewiness |
|---|---|---|---|---|---|---|
| Control(0) | 11.6 | 0.29 | 0.645 | 4.06 | 7.5 | 30.51 |
| 2.5 | 10.7 | 0.27 | 0.590 | 3.93 | 6.0 | 26.41 |
| 5.0 | 9.1 | 0.28 | 0.620 | 4.29 | 5.6 | 23.92 |
| 7.5 | 8.0 | 0.29 | 0.645 | 4.30 | 5.5 | 19.90 |
