{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,13]],"date-time":"2026-09-13T18:05:30Z","timestamp":1789322730452,"version":"build-2803163510"},"reference-count":49,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2023,11,23]],"date-time":"2023-11-23T00:00:00Z","timestamp":1700697600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2024,3,15]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>The increased demand for healthy and standardized bread has led to a demand for an efficient and promising dough improver, of natural origin, to reduce the deterioration of whole wheat bread baked from frozen dough caused by the high levels of dietary fiber and by freezing treatment. In this study, the combined effects of xylanase (XYL), lipase (LIP), and xanthan gum (XAN) on the quality attributes and functional properties of whole wheat bread baked from frozen dough were evaluated.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      The optimal combination, which contained XYL (0.12\u2009g kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      ), LIP (0.25\u2009g kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      ), and XAN (3.1\u2009g kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      ), was obtained using response surface methodology (RSM). The addition of the optimal combination endowed frozen dough bread with a higher specific volume, softer texture, better brown crumb color, and greater overall acceptability. The optimal combination had no adverse impact on the volatile organic compounds (VOCs) of frozen dough bread. In terms of the functional properties of bread, the water\u2010holding capacity (WHC), oil\u2010holding capacity (OHC), and swelling capacity (SWC) of dietary fiber in frozen dough bread decreased in the presence of the optimal combination, whereas the glucose adsorption capacity (GAC) did not affect them. Correspondingly, the\n                      <jats:italic>in vitro<\/jats:italic>\n                      digestive glucose release was not significantly different between the control group and the optimal combination group after frozen storage.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>The optimal combination could improve the quality attributes and functional properties of whole wheat bread baked from frozen dough effectively, thereby increasing consumption. \u00a9 2023 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.13077","type":"journal-article","created":{"date-parts":[[2023,11,6]],"date-time":"2023-11-06T23:13:32Z","timestamp":1699312412000},"page":"1928-1941","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":13,"title":["Quality attributes 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