The 158 and 261 μm particle sizes with 60 and 100 mg kg−1 xylanase content reduced the undesirable effects of fibers in the dough, which may lead to improved bread making, thus enhancing improved consumer acceptance. From various staling parameters monitored, it is confirmed that staling in bread occurs both at room temperature and refrigerated temperature, but the rate was lowest at refrigeration temperature in xylanase‐supplemented bread. Influence of the Addition of Whole Wheat Flour and Optimum Enzymes on Pullman-Type White Bread Qualities角型食パンの品質特性に対する全粒粉使用と酵素添加の影響. Xylanase supplementation resulted brighter color of bread as reflected in significantly (P < 0.05) higher L* values of both crust and crumb as compared with control during 10 days of storage (Table 2). These results are in agreement with those reported in earlier studies (Shah et al. Xylanase is used in fruit juice processing as part of the maceration process, which breaks down the polysaccharide cell walls to increase the juice extraction yield and to extract more elements such as nutrients and aroma compounds. It improves the quality of bread and juices. It is well established that specific volume and moisture contents are inversely proportional to the crumb firming rate (Rogers et al. The area represents the change of enthalpy (ΔH). Presence of bran reduces starch availability for gelatinization, reduces swelling of starch granules, compels gas cells to expand in a particular dimension, adversely affecting dough visco‐elastic behavior. Advances in Biotechnology for Food Industry. Firmness of control as well as xylanase‐supplemented bread increased with storage time. awamori and Thermotoga maritima yielded wheat bread with improved specific volume. A theoretical basis for the application of xylanase in freezing fermented flour products in Asia was presented. Xylanase produced by P. citrinum has the property to improve bread quality with respect to specific volume and moisture loss, textural properties, color, thermal properties and sensory properties. Total color difference ΔE was calculated as: Variation of firmness with time was computed using Avrami equation (Kim and D'Appolonia, I have read and accept the Wiley Online Library Terms and Conditions of Use, Approved Methods of American Association of Cereal Chemists, Interlaboratory testing of methods for assay of xylanase activity, Use of two endoxylanases with different substrate selectivity for understanding arabinoxylan functionality in wheat flour breadmaking, Extended shelf life of soy bread using modified atmosphere of packaging, Effect of selected hydrocolloids on bread staling as evaluated by DSC and XRD, Optimization of culture conditions for the production of xylanase from, Safety evaluation of a xylanase expressed in, Effect of different carbohydrases on fresh bread texture and bread staling, Improvement of flour quality through carbohydrases treatment during wheat tempering, Quality problems with high‐fiber breads solved by use of hemicellulase enzymes, Differential scanning calorimetry and wide‐angle X‐ray scattering studies of bread staling, Improvement of the bread making quality of wheat flour by the hyperthermophilic xylanase from, The effect of chitosan oligosaccharides on bread staling, Bread staling studies. bread supplemented with xylanase fr om Thermomyces lanuginosus CAU44, the final moisture content of fresh bread has been observed to increase from 29.4 (control) Xylanases are added to dough to help break down polysaccharides in the wheat flours, and thus help stabilize the dough, make it more flexible, and improve gluten strength. 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