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The increasing amount of fiber on wheat flour brings some deleterious effects on dough structure, such as the increasing of dough stickiness and fermentation tolerance decreasing. Also it has a negative influence against other properties of dough such as handling and rising properties. Fiber addition usually causes a decrease in bread volume and breadcrumb loses its elasticity. So, we had investigated if the xylanase addition could counteract those deleterious effects. Positive action of xylanase in dough could be...