Table 4.
Effect of xylanases on hardness and chewiness of bread
| Xylanase | Dosage | Hardness (%) | Chewiness (%) | References |
|---|---|---|---|---|
| ArXyn10 | 25 mg/kg | − 7.76 | − 13.44 | Present work |
|
ArXyn10 ArXyn10 |
50 mg/kg | − 21.55% | − 29.72 | Present work |
| 75 mg/kg | − 31.03 | − 34.76 | Present work | |
| Commercial xylanase | 500 mg/kg | − 13.65 | + 15.06 | Sarabhai et al. (2021) |
| 1000 mg/kg | − 36.50 | − 60.24 | Sarabhai et al. (2021) | |
| Extracted xylanase | 0.1 mL/kg | − 15.00 | + 2.42 | Ghoshal et al. (2013) |
| SWT | 1000 U/kg | − 54.24 | − 58.91 | Passarinho et al. (2019) |
| SM2 | 1000 U/kg | − 59.57 | − 61.34 | Passarinho et al. (2019) |
|
XynA XynA XynA |
0.3 U/kg | − 4.91 | + 5.23 | Zheng et al. (2011) |
| 0.9 U/kg | − 7.82 | + 12.98 | Zheng et al. (2011) | |
| 1.5 U/kg | − 1.40 | + 2.13 | Zheng et al. (2011) | |
| Extracted xylanase | 12,000 U/kg | − 77.27 | − 35.23 | Shah et al. (2005) |