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  • 1 Stellenbosch University, Private Bag X1, Matieland (Stellenbosch), 7602. South Africa
  • | 2 Stellenbosch University, Private Bag X1, Matieland (Stellenbosch), 7602. South Africa
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The effect of a pure endoxylanase (Xyn2) and endoglucanase (EgII) from Trichoderma reesei on bread flour quality were compared to a commercial endoxylanase from Aspergillus niger (Com-xyl) and a cellulase-xylanase cocktail from T. reesei (Cel-xyl). Effects of these enzymes on dough quality, bread weight, height and crumb softness were analysed. Results obtained during commercial-scale baking tests often differed from those obtained during laboratory-scale tests; indicating that results from laboratory-scale baking tests cannot be extrapolated to commercialscale bread production. Low levels of endoxylanase activity benefited bread height and volume without affecting slice brightness in commercial-scale tests. The addition of endoglucanases and α-amylases can also be advantageous resulting in less endoxylanase activity required to obtain similar results.

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