Phenolic compounds and free sulfhydryl groups in whole grain wheat flour modified by xylanase

Abstract

The WGWF with a smaller particle size does not contribute to the loss of quality in dough elaboration. The addition of intermediate amounts of xylanase (20 mg kg^-1 ) in samples with a particle size of 158 μm can be used to improve dough characteristics. © 2019 Society of Chemical Industry.