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Effect of endoxylanases, endoglucanases and their combination on wheat flour bread quality
(Stellenbosch : University of Stellenbosch, 2009-03)
Endoxylanases are known to improve dough stability, oven spring, loaf volume, crumb structure and shelf life. The use of endoglucanases (cellulases) usually results in increased bread loaf volume, bread score and reduced ...