Enzyme application for enhancement of the bread quality from mixed rye-linseed flour

The study to validate the usage of hemicellulase enzymatic solutions in the technology of baked goods made from a mixture of rye and linseed flours has been carried out. The influence of xylanases on organoleptic and physical-chemical characteristics of the rye-linseed bread prepared with sough dough trails was investigated. Using the uniform composite rotatable planning of experiment, it has been shown that the use of xylanase Family GH11 gave a positive impact on the physical and chemical mixed rye-linseed bread parameters, increasing the loaf specific volume, improving crumb resilience. The addition of xylanase Family GH8 impacted insignificantly on the physical and chemical parameters of rye-linseed bread. Recommendations to improve the quality of baked goods were summed up.