
Keywords: Transglutaminase; Glucose-oxidase; Xylanase; Baking performance; Texture; RS; Resistant Starch; Gox; Glucose oxidase; HE; xylanase; TG; transglutaminase; WF; wheat flour; SSL; sodium stearoyl lactylate; DATEM; diacetyl tartaric acid ester of mono- and dig