Staling of Cereal Bran Enriched Cakes and the Effect of an Endoxylanase Enzyme on the Physicochemical and Sensorial Characteristics

Abstract

The results of the study show the potential of using enzymes to modify underutilized food sources that can be properly incorporated in baked goods, improving their nutritional value, their quality characteristics, and providing longer shelf life. The developed procedure and results can be utilized by the bakery industry to make high fiber and low cost bakery products with improved sensorial characteristics that are appealing to the consumers.