Glucose and pyranose oxidase improve bread dough stability

Pyranose Oxidase from Trametes multicolor Impacts Dough and Bread Microstructure

“…Cell wall thickness distributions of yeastless control dough and dough containing P 2 O (2.5 or 5.1 nkat/g of flour) were investigated immediately after mixing (Fig. The present results may well explain the decreased bread loaf volume when adding a high enzyme level (≥1.0 nkat/g of flour) in the recipe, as observed earlier (Decamps et al 2012a). Increasing P 2 O supplementation went hand in hand with thicker dough cell walls in freshly mixed dough.…”

“…P 2 O of T. multicolor was produced recombinantly in Escherichia coli and purified as described in Decamps et al (2012b). Optimal mixing time (154 s) and baking absorption (56.0%, on a 14.0% flour moisture basis) for Kolibri flour were determined as described previously (Decamps et al 2012a). One nanokatal (nkat) of P 2 O is the amount of enzyme that consumes one nmol of O 2 per second under the conditions of the assay.…”

“…Breadmaking experiments were as described in Shogren and Finney (1984) with slight modifications, as for the long breadmaking protocol described earlier (Decamps et al 2012a).…”

“…The P 2 O addition level used was optimal in breadmaking experiments (Decamps et al 2012a). The P 2 O addition level used was optimal in breadmaking experiments (Decamps et al 2012a).…”

Metabolite Analysis Allows Insight into the Differences in Functionality of 25 Saccharomyces cerevisiae Strains in Bread Dough Fermentation

“…Height (H) and orthogonal widths (W1 and W2) were measured immediately after rounding and after a time span of 60 min in the fermentation cabinet, in which flow could take place. W/H and Δ(W/H) as a measure for dough spread during proofing were calculated according to the following formula, described previously by Decamps et al (2012):…”