2012
DOI: 10.5219/193
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Bakery enzymes in cereal technologies

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“…[1][2][3] Hydrolysis of xylan to xylose and xylooligosaccharides can make juice and wine clearer, reduce dough adhesiveness, and increase dough consistency. 4,5 Filamentous fungi can produce more xylanases than yeast, Actinomycetes, and bacteria. 2 Filamentous fungi are also more suitable to be used in solid-state fermentation, which can increase the production of enzymes.…”
Section: Introductionmentioning
confidence: 99%
“…[1][2][3] Hydrolysis of xylan to xylose and xylooligosaccharides can make juice and wine clearer, reduce dough adhesiveness, and increase dough consistency. 4,5 Filamentous fungi can produce more xylanases than yeast, Actinomycetes, and bacteria. 2 Filamentous fungi are also more suitable to be used in solid-state fermentation, which can increase the production of enzymes.…”
Section: Introductionmentioning
confidence: 99%