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

Abstract

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.

Linear and Non-linear Rheology of Bread Doughs Made from Blends of Wheat (Triticum aestivum L.) and Rye (Secale cereale L.) Flour

“…Other studies (Meerts, Cardinaels, et al, 2017a, 2017bMeerts, Van Ammel, et al, 2017) already pointed to the potential use of the SHI as an indicator of bread making performance, although actual bread making trials were never conducted in these studies. While ηe + (εmax) seemed to be unrelated to bread volume (Fig.…”

“…Recent work by our group (Meerts, Cardinaels, Oosterlinck, Courtin, & Moldenaers, 2017a, 2017bMeerts, Van Ammel, et al, 2017) has shown the value of pure uniaxial extensional measurements for studying the rheology of wheat doughs at large deformations in the non-linear regime. Such measurements allowed distinguishing WF samples of different quality (Meerts, Cardinaels, et al, 2017b) due to the highly non-linear response of the gluten network when subjected to large deformations (Amemiya & Menjivar, 1992).…”

Gas cell stabilization by aqueous‐phase constituents during bread production from wheat and rye dough and oat batter: Dough or batter liquor as model system

“…In experimental studies, uniaxial deformation of dough is typically imposed with a Kieffer dough and gluten extensibility rig (Kieffer et al., 1998; Dunnewind et al., 2002) or an extensional viscosity fixture coupled to a standard rheometer (Meerts, Cervera, et al., 2018; Meerts et al., 2017a, 2017b; Meerts, Vaes, et al., 2018; Meerts, Van Ammel, et al., 2017; Meeus et al., 2019; Melis, 2019), whereas compression between two lubricated plates (Janssen et al., 1996; Kokelaar et al., 1996; Sliwinski, Kolster, et al., 2004; Sliwinski, van der Hoef, et al., 2004; Turbin‐Orger et al., 2016; van Vliet et al., 1992) or bubble inflation devices (Chin et al., 2005; Dobraszczyk & Roberts, 1994; Sroan et al., 2009) allows subjecting dough to biaxial deformations. However, it is likely that strain hardening not always effectively succeeds at stabilizing gas cells throughout fermentation and baking.…”

Effect of sodium carbonate on rheological, structural, and sensory properties of wheat dough and noodle

“…It supports the dough state and maintains the characteristics of the dough. Moreover, the starch granules are evenly filled in it; then the kneaded dough has viscoelasticity to meet the needs of different food processing characteristics (Meerts et al., 2017).…”