Efecto de la xilanasa bacteriana en la producción automatizada de pan tipo molde enriquecido con harina de cebada

The aim of this research was to determine the effect of bacterial xylanase on the automated baking of barley flour-enriched sandwich bread. For this purpose, xylanase (0.02% to 0.04%) was added to the basic formulation of sandwich bread enriched with 10% whole barley flour. The resulting bread slices were subjected to image analysis to determine colorimetric properties, cell count, and sensory evaluation using a 9-point hedonic scale. A 0.03% xylanase addition produced a higher number of cells compared to other treatments. Regarding the colorimetric properties, no significant differences were observed, and the bread with 0.03% xylanase addition received the highest preference score in the sensory evaluation. In conclusion, bacterial xylanase has positive effects on bread, improving its overall quality.