Effect of glucose oxidase, transglutaminase, and pentosanase on wheat proteins: Relationship with dough properties and bread-making quality

Steffolani, María Eugenia; Ribotta, Pablo Daniel; Pérez, Gabriela; León, Alberto E.

doi:10.1016/j.jcs.2010.01.010

Cited by 129 publications

(168 citation statements)

References 32 publications

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“…As a result of the glucose oxidase action on dough resistance and dough extensibility, the P/L ratio (which represents the balance of the elasticity and extensibility of flour dough) was augmented in dough containing glucose oxidase (0.004 %, w/w; Mix 3). The oxidant action of GOD led to a cross-link among proteins through disulfide and non-disulfide bonds into the gluten network, forming large protein aggregates (Steffolani et al 2010). These results are in agreement with various studies (Primo-Martin et al 2005;Bonet et al 2006;Dagdelen and Gocmen 2007b) which reported that glucose oxidase effect on j).…”

Section: Dough Propertiessupporting

confidence: 90%

“…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%

“…The fermentable sugars liberated by these enzymes enhance Maillard reactions that are responsible for the browning of the crust and the development of an attractive flavor of the baked bread (Whitehurst and Oort 2010). For instant, glucose oxidase (GOD) has been claimed to improve dough handling, dough tolerance, crumb structure, and loaf volume as well as to promote the development of less extensible and more resistant dough when added to wheat flour (Bonet et al 2006;Davidou et al 2008;Steffolani et al 2010;Piedra et al 2010). Naturally, glucose oxidase enzyme (EC 1.1.3.4), in the presence of oxygen, catalyses the glucose oxidation to form gluconic acid and hydrogen peroxide (H 2 O 2 ).…”

Section: Introductionmentioning

confidence: 99%

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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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Section: Dough Propertiessupporting

confidence: 90%

“…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%

Section: Introductionmentioning

confidence: 99%

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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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“…In the presence of oxygen, glucose oxidase catalyzes the oxidation of β-D-glucose to the α-D-glukonlaktona and hydrogen peroxide (Steffolani, Ribotta, Pérez and León, 2010). Due to these facts and release of hydrogen peroxide, glucose oxidase can be use in baking as oxidative improver, alone or in synergy with L-ascorbic acid.…”

Section: Introductionmentioning

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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“…Por ejemplo, Steffolani et al (2010) advirtieron que cuando se utilizó 0,5% de TG, los panes desarrollaron un volumen 25% menor que el pan control (sin enzima). Mientras que, cuando la dosis utilizada fue menor (0,01%) los panes presentaron un volumen específico similar al control.…”

Section: Uso De Enzimas Para Polimerizar Proteínasunclassified

El rol del gluten en la panificación y el desafío de prescindir de su aporte en la elaboración de pan

Sciarini

Steffolani

León

2016

AgriS

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El rol del gluten en la panificación y el desafío de prescindir de su aporte en la elaboración de pan Sciarini L.S.; M.E. Steffolani y A.E. León resumen La enfermedad celíaca es una enteropatía crónica del intestino delgado inmunomediada y promovida por la exposición a una dieta con gluten en individuos genéticamente predispuestos. La interacción de factores genéticos y ambientales provoca la pérdida de tolerancia a ciertas proteínas presentes en algunos cereales. Recientemente se estableció una prevalencia de celiaquía del 1% en el mundo, con grandes variaciones entre los países. El único tratamiento eficaz es adoptar una dieta libre de gluten. El gluten es una red proteica que se estructura al hidratar la harina y se refuerza mediante el amasado. Está conformado fundamentalmente por dos fracciones proteicas: prolaminas y glutelinas. Estas proteínas juegan un rol preponderante en la calidad de los más tradicionales productos de panificación, por lo que es un gran desafío para investigadores y tecnólogos elaborar estos productos sin contar con esta red. La polimerización de proteínas para simular la red de gluten ha mostrado sus limitaciones, por lo que se profundizó en el estudio de las interacciones entre diferentes componentes como un factor determinante para el desarrollo de productos. Sobre esa base se obtuvieron mejores resultados usando almidón de mandioca y harina de soja activa, gracias a las interacciones específicas establecidas entre ambos componentes.

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Effect of glucose oxidase, transglutaminase, and pentosanase on wheat proteins: Relationship with dough properties and bread-making quality

Cited by 129 publications

References 32 publications

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

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

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

El rol del gluten en la panificación y el desafío de prescindir de su aporte en la elaboración de pan

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