Koyuncu, OezkanBilgicli, NerminElgun, AdemKara, Meryem2020-03-262020-03-2620080146-9428https://dx.doi.org/10.1111/j.1745-4557.2008.00195.xhttps://hdl.handle.net/20.500.12395/22342The effects of pentosanase at different doses (20, 60 and 100 ppm) on physical dough properties and bread quality were studied using three types of wheat flours. Flour A was a regular bread flour, flour B had a high hardness ratio and protein content, and flour C was prepared from the same blend of flour A but had a high extraction ratio. Regarding farinograph data, water absorption values of the high extraction (86%) flour C and high hardness (65%) blend flour B increased with introduction of pentosanase. Extensibility values of the flours increased moderately with pentosanase addition, while resistance and energy values decreased. The volume of breads made with flours C and B decreased upon addition of pentosanase. But loaf volume of breads prepared with regular bread flour A with 50% hardness and 76% extraction rate increased with high levels of pentosanase addition. In conclusion, flour A as a regular bread flour gave satisfactory results with pentosanase supplementations, whereas the harder-blend (65%) and higher-extraction-rate (85%) flours from the same cultivars did not.en10.1111/j.1745-4557.2008.00195.xinfo:eu-repo/semantics/closedAccessArticle312156172Q2WOS:000254500800003Q3