Effect of Oxidative Enzymes on Bulk Rheological Properties of Wheat Flour Doughs

Dunnewind, B.; Vliet, T. van; Orsel, R.

doi:10.1006/jcrs.2002.0471

Cited by 55 publications

(41 citation statements)

References 17 publications

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“…1a). The effect of GO and TG on the dynamic moduli has already been documented in literature, both for dough (see Vemulapalli et al (1998) and Dunnewind et al (2002) for GO, and Caballero et al (2005) for TG) and for pure gluten (Hilhorst et al (1999) for GO, and Larré et al (2000) for TG). A decrease in the frequency dependency of the dynamic moduli was also observed for pure gluten supplemented with TG (Larré et al 2000).…”

Section: Oscillatory Testsmentioning

confidence: 65%

“…For GO, the saturation effect most likely results from the limited availability of O 2 . Indeed, addition of extra glucose did not have any effect on the dynamic moduli (results not shown), the extensional behaviour (Dunnewind et al 2002) nor on the extent of gluten crosslinking (Rasiah et al 2005). For TG, it is more difficult to assign a specific cause to the observed saturation.…”

Section: Oscillatory Testsmentioning

confidence: 88%

“…However, previous work has indicated that linear rheological tests are not the best for assessing the breadmaking performance of a given flour (Amemiya and Menjivar 1992;Dunnewind et al 2002;Schiedt et al 2013;Meerts et al 2017). The flour quality is known to be inherently linked to the gluten network, which cannot be probed adequately by linear rheological tests as the starch granules play a pivotal role in the linear response of dough, and may partially mask the contributions of the gluten network.…”

Section: Extensional Testsmentioning

confidence: 99%

“…Consequently, O 2 is probably the limiting substrate for GO. For that reason, the activity of GO is restricted to the mixing stage (Dunnewind et al 2002;Rasiah et al 2005). Additional complications arise as not all of the generated H 2 O 2 is used for the formation of disulphide cross-links.…”

Section: Introductionmentioning

confidence: 99%

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Enhancing the Rheological Performance of Wheat Flour Dough with Glucose Oxidase, Transglutaminase or Supplementary Gluten

Meerts

Ammel

Meeus

et al. 2017

Food Bioprocess Technol

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The enzymes glucose oxidase and transglutaminase are frequently used to improve the breadmaking performance of wheat flours, as they have the ability to considerably alter the viscoelastic nature of the gluten network. To evaluate a flour's breadmaking performance, rheological tests offer an attractive framework. In this study, the rheological impact of adding glucose oxidase or transglutaminase to wheat flour dough is investigated by means of linear oscillatory shear tests, creep-recovery shear tests and startup extensional tests. The former tests reveal that the enzymes render the dough stiffer and enhance its elastic character, until saturation is reached. In the breadmaking process, the use of excessive amounts of enzyme is known to be counterproductive. The strain-hardening index clearly reveals this overcross-linking effect. Besides enzymes, the gluten network can also be reinforced by adding supplementary gluten, which was indeed found to enhance the extent of strain-hardening.

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Section: Oscillatory Testsmentioning

confidence: 65%

Section: Oscillatory Testsmentioning

confidence: 88%

Section: Extensional Testsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Enhancing the Rheological Performance of Wheat Flour Dough with Glucose Oxidase, Transglutaminase or Supplementary Gluten

Meerts

Ammel

Meeus

et al. 2017

Food Bioprocess Technol

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“…In order to improve bread-making performance, chemical compounds and enzymes are usually included in bread formulas (Dunnewing, van Vliet, & Orsel, 2002). These additions allow to pursue a variety of goals including the obtainment of fermentable sugars, the improvement of workability and loaf volume, the increase of dough strength and the reduction of retrogradation and crumb firmness.…”

Section: Introductionmentioning

confidence: 99%

Dough rheology and bread quality of supplemented flours Reología de la masa y calidad del pan de harinas suplementadas

Baiano

Terracone

2011

CyTA - Journal of Food

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A commercial flour was alternatively supplemented with five enzymatic and two chemical additives. Two levels of addition were considered. The effects of additives on dough behavior and bread quality depended on the type of promoted biochemical reaction and, in some cases, were dose-dependent. Deformation energy (W) proved to be the best single predictor of the specific volume (SV) (R ¼ 0.847) whereas the height/width ratio (HW) was better predicted by dough development time (DDT) (R ¼ 70.619). The application of response surface regression followed by stepwise regression allowed to write two equations. The SV was greatly and positively affected by W, DDT, E (extensibility) and resistance to extensibility (R). Observed and predicted values were highly correlated (R ¼ 0.931). The model did not allow to generalize the positive dependence of the HW ratio of the central slice on W and softening, although predicted and observed values correlated together at middle strong level (R ¼ 0.704).

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Enzymes in Breadmaking

Goesaert¹,

Gebruers²,

Courtin³

et al. 2006

Bakery Products

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Effect of Oxidative Enzymes on Bulk Rheological Properties of Wheat Flour Doughs

Cited by 55 publications

References 17 publications

Enhancing the Rheological Performance of Wheat Flour Dough with Glucose Oxidase, Transglutaminase or Supplementary Gluten

Enhancing the Rheological Performance of Wheat Flour Dough with Glucose Oxidase, Transglutaminase or Supplementary Gluten

Dough rheology and bread quality of supplemented flours Reología de la masa y calidad del pan de harinas suplementadas

Enzymes in Breadmaking

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