How to calculate the dosage of enzymes in wheat flour?

11 November 2019 1 4K Report

I have recently started working on improvement of wheat flour for baking. I have come across a research which involved the usage of xylanase, cellulase, beta-glucanase and carbohydrases for improving baking results. I wanted to experiment the same procedure. Since i don't have any background with enzymology i cannot understand how to calculate the dosage that needs to be added to the wheat. If someone can help me in figuring out how to calculate the dosage. I am attaching the link of the article.

Adam B Shapiro

I think I would express the dosage as units (U=micromoles/minute) of enzyme activity added per gram of flour. Enzyme preparations are usually calibrated in U/mg of protein or U/mg of solid. The units are measured using a standardized assay. If you want to use the SI terminology, then replace U with nanokatals.

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