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The study was carried out to investigate the effect of hyperthermophilic xylanase B (XynB) from Thermotoga maritima on the properties of wheat bread and its staling during storage. The presence of XynB in the dough led to improvements in the breadmaking quality (i.e. specific volume and crumb structure) and provided an anti-staling effect on breads compared to the control. Addition of XynB could cause...
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