The application of fungal endoxylanase in bread-making.

The endoxylanase from Aspergillus niger IBT-90 with the specific activity of 21.3 U/mg protein was used for improvement of wheat-rye and whole-meal bread. The addition of this xylanase in the range 500-1000 U/kg flour resulted in improvement of kneading and increase of loaf volume in the case of kinds of bread. This dough supplementation caused better crumb porosity and higher moisture in bread and finally the shelf life is extended. No increase of total acidity was resulted from the enzyme addition. The experimental results have confirmed the applicability of this xylanase in bakery.