Crosslinking of wheat dough proteins by glucose oxidase and the resulting effects on bread and croissants

Rasiah, IA; Sutton, Kevin H.; Low, Felicia M.; Lin, Hui-Ming; Gerrard, Juliet A.

doi:10.1016/j.foodchem.2004.02.052

Cited by 127 publications

(93 citation statements)

References 15 publications

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“…It catalyses the oxidation of β-D-glucose to gluconic acid by utilizing molecular oxygen as an electron acceptor with simultaneous production of H 2 O 2 (Hatzinikolaou & Macris, 1995). Two products of GOD hydrolysis are H 2 O 2 and gluconic acid, which may act as a bacteriocide (Crueger & Crueger, 1990;Rasiah et al, 2005;Costa et al, 2013) and acidity regulator (Nakao et al, 1997;Klein et al, 2002) to reduce the gastric pH, inhibit harmful bacteria and promote the growth of beneficial bacteria. Biagi et al (2006) reported that feeding gluconic acid can improve the growth performance of piglets after weaning.…”

Section: Resultsmentioning

confidence: 99%

Effects of glucose oxidase on the growth performance, serum parameters and faecal microflora of piglets

Tang¹,

Yao²,

Gao³

et al. 2016

SA J. An. Sci.

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The experiment was conducted to investigate the effects of diets supplemented with glucose oxidase (GOD) on growth performance, serum parameters and faecal microflora of piglets. One hundred and twelve piglets (35 days old) were randomly assigned to two groups (four replicates per group, half male and half female, and 14 piglets per replicate) and fed a diet with or without 100 U GOD per kg, for 35 days. Feeding GOD caused a higher average daily weight gain and feed intake, and lower feed conversion ratio (FCR) of piglets. No significant difference was observed in the reference values of serum biochemical parameters between the groups fed with or without GOD. The contents of triiodothyronine, thyroxine and growth hormone of piglets fed GOD were higher than those of the control. Moreover, GOD supplementation suppressed the concentration of faecal Salmonella. The results showed that supplementation of GOD to diets promoted growth performance, increased the contents of growth and development-related hormones, and improved the faecal microflora of growing piglets.

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Section: Resultsmentioning

confidence: 99%

Effects of glucose oxidase on the growth performance, serum parameters and faecal microflora of piglets

Tang¹,

Yao²,

Gao³

et al. 2016

SA J. An. Sci.

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show abstract

“…Martínez-Anaya and Jiménez (1998) claim that addition of glucose oxidase produce positive effect on specifi c volume while some authors claim that effect of glucose oxidase on specifi c volume is negative or not noticable (Risiah, Suttom, Low, Lin and Gerrard, 2005;Vemulapalli et al, 1998).…”

Section: Resultsmentioning

confidence: 99%

Alveograph and Bread Making Quality of Wheat Dough as Affected by Added Glucose Oxidase

Vukić

Hadnađev²,

Tomić³

et al. 2013

QOL

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Abstract:Although there is considerable interest in glucose oxidase, little is known about its activity on rheological characteristics of wheat dough and with bread making quality. Infl uence that the glucose oxidase exerts on rheological properties of the wheat dough is investigated on the basic of rheological determinations obtained with alveograph. Infl uence of glucose oxidase on bread making properties is determined on the basic of result obtained from the laboratory scale baking tests. In order to clearly establish relations between added dose of glucose oxidase (0.002; 0.004; 0.006 %) and rheological properties of wheat dough, as well as with bread making quality, analysis of dough with and without glucose oxidase (control sample) is performed and results are discussed with comparison with L-ascorbic acid as the most commonly used oxidative improver. Results show that glucose oxidase cause greatest increase of dough tenacity and causal reduction of extensibility. This leads to a negative effect on specifi c volume. Glucose oxidase cause increase of crumb hardness in smaller extent than L-ascorbic acid.

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“…Enzyme levels were selected according to several bibliographical reports (Rasiah et al 2005;Bonet et al 2006;Caballero et al 2007a, b;Steffolani et al 2010). …”

Section: Experimental Mixture Designmentioning

confidence: 99%

Synergistic effect of Aspergillus tubingensis CTM 507 glucose oxidase in presence of ascorbic acid and alpha amylase on dough properties, baking quality and shelf life of bread

et al. 2015

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The impact of Aspergillus tubingensis glucose oxidase (GOD) in combination with α-amylase and ascorbic acid on dough properties, qualities and shelf life of bread was investigated. Regression models of alveograph and texture parameters of dough and bread were adjusted. Indeed, the mixture of GOD (44 %) and ascorbic acid (56 %) on flour containing basal improver showed its potential as a corrective action to get better functional and rheological properties of dough and bread texture. Furthermore, wheat flour containing basal additives and enriched with GOD (63.8 %), ascorbic acid (32 %) and α-amylase (4.2 %) led to high technological bread making parameters, to decrease the crumb firmness and chewiness and to improve elasticity, adhesion, cohesion and specific volume of bread. In addition to that, the optimized formulation addition significantly reduced water activity and therefore decreased bread susceptibility to microbial spoilage. These findings demonstrated that GOD could partially substitute not only ascorbic acid but also α-amylase. The generated models allowed to predict the behavior of wheat flour containing additives in the range of values tested and to define the additives formula that led to desired rheological and baking qualities of dough. This fact provides new perspectives to compensate flour quality deficiencies at the moment of selecting raw materials and technological parameters reducing the production costs and facilitating gluten free products development.

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Crosslinking of wheat dough proteins by glucose oxidase and the resulting effects on bread and croissants

Cited by 127 publications

References 15 publications

Effects of glucose oxidase on the growth performance, serum parameters and faecal microflora of piglets

Effects of glucose oxidase on the growth performance, serum parameters and faecal microflora of piglets

Alveograph and Bread Making Quality of Wheat Dough as Affected by Added Glucose Oxidase

Synergistic effect of Aspergillus tubingensis CTM 507 glucose oxidase in presence of ascorbic acid and alpha amylase on dough properties, baking quality and shelf life of bread

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