Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread

Abstract

This study aimed to verify the performance of xylanase and its interaction with oxidants agents (glucose oxidase and ascorbic acid) on the quality of whole wheat bread. The experiment was based on a central composite rotational design

A review of bread qualities and current strategies for bread bioprotection: Flavor, sensory, rheological, and textural attributes

“…They demonstrate high specificity for the beta form of glucose and catalyze the transformation of glucose and oxygen to gluconolactone and hydrogen peroxide, and gluconolactone is then spontaneously converted to gluconic acid, with the hydrogen peroxide involved in promoting cross-linkages of the gluten network, by oxidizing the free thiol (-SH) groups to form disulfide bonds between gliadin and/or glutenin (Goesaert et al, 2006;Hui et al, 2008). Conflicting results are shown in recent studies, with either no or negative effects of glucose oxidase on increasing stiffness of dough and thereby decreasing dough extensibility (Altınel & Ünal, 2017;Yang et al, 2014), and either no or increased effects are recorded on loaf volume (Silva, Almeida, & Chang, 2016;Tebben et al, 2018). One of the reasons for dough stiffness can be due to high dosages of glucose oxidases and is advised against (Sluimer, 2005).…”

Blackberries (Rubus sp.) and whole grain wheat flour in cookies: evaluation of phenolic compounds and technological properties

“…In order to improve the grinding efficiency, wheat was conditioned to a moisture level of 15% at 5°C for 24 h, and the grains were milled in a roller mill (Brabender Quadrumat Senior) passing through the breaking and reduction systems, according to Silva et al (2016), without passing through the sieve set. The flour was packed in lowdensity polyethylene bags and stored at 5°C until analisys.…”

Improvement Strategies, Cost Effective Production, and Potential Applications of Fungal Glucose Oxidase (GOD): Current Updates

“…Kerman et al ( 2014 ) investigated strengthening properties of wheat dough and quality enhancing parameters of wheat bread in response to the addition of GOD along with ascorbic acid. Similarly, da Silva et al ( 2016 ) also verified the performance of xylanase and its interaction with GOD and ascorbic acid on the quality of whole wheat bread. Furthermore, the addition of basal additives as well as ascorbic acid (32%), α-amylase (4.2%), and GOD (63.8 %) to wheat flour, reduced crumb firmness and chewiness, as well as improved adhesion, elasticity, cohesion, and bread volume specifically (Kriaa et al, 2016 ).…”