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For Baking Trials...

Figure 1 shows the effects of different pentosanase enzymes.

Top left is the control loaf and contains no additive.

Top right is the loaf with
Trichoderma sp. xylanase
– note the uniform structure.

Bottom left was produced using
Bacillus sp.xylanase
giving an open structure.

Bottom right is the loaf with 
Aspergillus enzyme xylanase, which is ideally suited in no-time fermentation systems and gives good volume and height increases.

In addition to the development of new products have been further evaluated to determine how effective they are in the production of a standard white loaf. Once the bakes were complete the products were analysed for their crumb structure, colour, texture, taste and physical parameters such as loaf height and oven spring.The new information from these trials, not just about the finished product, but also with regard to the ease of processing of the dough. This is exemplified by the xylanase story.                                                                                                                                                                               We’ll examine a wide range of baking xylanase enzymes in here. It is known that the performance of the different types of xylanase enzyme is highly dependent on the process it is used in. In addition the effect of other enzymes on the dough is greatly impacted by the type of xylanase enzyme used. The Bacillus sp. enzyme, gave a soft, workable dough which was easily machined and gave rise to a loaf with an open structure, typical of a European type bread. The Aspergillus enzyme, gave rise to a strong dough, which was easy to machine and produced a loaf with a tighter crumb and a uniform texture. The strength of the dough produced by Aspergillus enzyme suggests that this enzyme would be particularly suited for use in longer fermentation processes, and particularly for overnight fermentations where excessive dough softening can be a problem. The third enzyme,the Trichoderma sp. Xylanase, gave rise to a much softer, silkier dough which is exactly that required in no-time fermentation processes and the Chorleywood process.
                                                                                                                                                                                     Glucose Oxidase enzymes for industries other than baking, and that was all trialled as baking additives. The success of the baking Glucose Oxidase,to providing the industry with standardised products for optimal activity and act in the early stages of the process, before oxygen becomes limiting. The end result is a product that has a very soft texture over an extended period preserving.