Effect of bacterial xylanase on the automated production of barley flour-enriched sandwich bread

The aim of this research was to determine the effect of bacterial xylanase on the automated baking of barley flour-enriched sandwich bread. For this purpose, xylanase (0.02% to 0.04%) was added to the basic formulation of sandwich bread enriched with 10% whole barley flour. The resulting bread slice...

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Bibliographic Details
Published in:	Agronomía colombiana Vol. 42; no. 3; p. e113814
Main Authors:	Chambi-Rodriguez, Alex Danny, Coila-Tiña, Lizeth Vanessa, Sandoval-Sandoval, Palmira, Torres-Jiménez, Ana Mónica
Format:	Journal Article
Language:	English
Published:	31.12.2024
ISSN:	0120-9965, 2357-3732
Online Access:	Get full text
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