International Journal of Food Science and Technology

IJFST-2024-40142

Effect of enzymes on baking quality of wheat dough and storage quality of toast bread

Dear Editor,

The article deals with the investigation of the effects of enzymes on the baking quality of wheat dough and the storage quality of baked bread. The topic is good. The manuscript has been generally well designed and written. My specific comments and questions;

• On what basis were these rates of FAM, LIP, and MAM chosen?
• How many replications were performed in the analysis?
• What could be the mechanism behind achieving the highest fermentation height at the specified rates for the enzymes used? In addition, was the effect of MAM on fermentation height not significant? If not, why was 15 mg/kg MAM stated in the text to be most effective?
• The effects of the selected enzymes and their usage rates on the results of the analyses performed in the study need to be discussed in more detail.
• Cause and effect relationship should be discussed in more detail.
• Figures given in the text should be given as tables as much as possible.