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29 Softness (a) and elasticity (b) of bread baked from frozen dough after 7 weeks of frozen storage at — 18°C. After baking the bread was stored at 24°C and measured after 1,3 and 6 days. Volume was controlled. 5 FXU units of xylanase. 3 Enzymes for Asian noodles and non-durum pasta [44] The application of a fungal lipase in pasta or noodle production could improve product quality. This section reviews some of the positive effects of lipase on the quality characteristics of pasta or noodles, such as colour, colour stability, biting quality, stickiness and cooking tolerance.

2. S. Food Enzymes. Structure and Function. New York: Chapman & Hall: 1995. 3. D. Practical applied kinetics. , West, S. (eds). Industrial Enzymology. 2nd edn. Basingstoke: Macmillan Press and New York: Stockton Press: 1996: 483–501. 4. , West. S. (eds) Industrial Enzymology. 2nd edn. Basingstoke: Macmillan Press and New York: Stockton Press; 1996. 5. Fullbrook. D. Practical limits and prospects (kinetics). , West, S. (eds). Industrial Enzymology. 2nd edn. Basingstoke: Macmillan Press and New York: Stockton Press; 1996: 503–540.

When alpha-amylase, xylanase, and lipase were used together, the overall scores were further improved. The dough exhibited notably good stability against over-fermentation, resulting in significantly better baguettes. 16 shows that on addition of xylanase, loaf volume is slightly improved. Using a xylanase in combination with fungal alpha-amylase, the volume is further increased; it also improves the crumb structure, so the cell walls are thinner and the crumb is silkier. 15 The synergistic effect of enzymes for the French baguette.

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