Baking Performance, Rheology, and Chemical Composition of Wheat Dough and Gluten Affected by Xylanase and Oxidative Enzymes

Abstract

Baking trials were performed with six wheat doughs prepared with xylanase, peroxidase, or glucose oxidase (GOX), and their combinations. Judging dough properties, baking performance, bread volume, and crumb structure, the dough containing xylanase plus peroxidase performed best. Flow relaxation measurements with doughs indicated that peroxidases introduced new transient linkages, whereas glucose oxidase also introduced cross-links permanent on long time scales. Rheological tests and chemical analysis revealed small differences between control and xylanase and/ or peroxidase containing gluten and more pronounced differences for GOX containing gluten. No evidence was found that xylanase specifically removed arabinoxylans from gluten or that peroxidase catalyzed the formation of covalent bonds between arabinoxylans and gluten proteins.

Improvement of the breadmaking quality of rice flour by glucose oxidase

“…The use of GO in combination with other enzymes and surfactants for the production of wheat bread has been reported (Haarasilta, Pullinen, Vaeisaenen, & Tammersalo, 1989;Haarassilta & Vaeisaenen, 1989;Nakai, Takami, Tanaka, & Takasaki, 1995). Oxidative enzymes like GO, peroxidase and laccase are presently being used in breadmaking (Hilhorst, Dunnewind, Orsel, Stegeman, van Vliet, Gruppen, & Schols, 1999;Minussi, Pastore, & Duran, 2002;van Oort, van Straaten, & Laane, 1995;van Oort, 1996). Improvements in the wheat bread loaf volume and crumb grain has been obtained by adding glucose oxidase (Vemulapalli, Miller, & Hoseney, 1998).…”

Effect of dietary fibre and xylanase enzyme addition on the selected properties of wire-cut cookies

“…Xylanase enzyme breaks down insoluble components of the cell walls (i.e. pentozans) resulted in solubilization of the component (Hilhorst, 1999). The addition of various enzymes such as hemicellulase, pentosanase, amylase, lipase, glucooxidase, cellulase and xylanase on the chemical, physical and sensory properties of bread has been studied extensively.…”

Processing of soybean hulls to enhance the distribution and extraction of value‐added proteins

“…2 -7 SBP with a pI of 4.1 and an apparent molecular mass of 37 kDa is a glycoprotein from soybean hulls. 3 Peroxidases have been used in the bread-baking industry, 8,9 are cross-linking agents for proteins 10 and are oxidative coupling agents for producing phenolic resins. 11 BBI is a serine protease inhibitor which, when isolated and purified from soybean cotyledon, possesses a pI of 4.2, 12 has 71 amino acid residues and a molecular mass of 7850 Da and simultaneously inhibits both trypsin and chymotrypsin.…”