Effects of Combined α-Amylase and Endo-Xylanase Treatments on the Properties of Fresh and Frozen Doughs and Final Breads.

Even though the action of Exyl might not be significant during the freezing storage period, the enzyme remained stable and could be well activated by thawing, and thus the reactivated Exyl probably hydrolyzed AX during mixing, fermentation, and baking of the FZDB ( Figure 2 ).

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