“…However, lower bread quality is an issue due to the lack of gluten protein, and high fiber and damage starch content of nonwheat flour (Hathorn et al, 2008). Thus, the use of enzymes, e.g., α-amylase and hemicellulase, has been explored to improve loaf volume, crumb texture and staling properties of bread, important considerations for both bakers and consumers (Scanlon and Zghal 2001;Jiang et al, 2005;Caballero et al, 2007;Rozylo and Laskowski, 2011;Wang et al, 2013). Loaf volume and texture dictates the quality and acceptability of bread, whereas staling serves as a measure of freshness and can be associated with changes in crumb moisture, hydration capacity and firmness during storage (Brady and Mayer, 1985;Greene and Bovell-Benjamin, 2004;Lai and Lin, 2006;Gomes-Ruffi et al, 2012).…”