Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level

Abstract

Enzymes are used in baking to improve dough handling properties and the quality of baked products. Glucose oxidase (GO) is an enzyme with oxidazing effect due to the hydrogen peroxide released from its catalytic reaction. In this study, the macroscopic effect of increasing glucose oxidase concentrations on wheat dough rheology, fresh bread characteristics and its shelf life during storage was determined. A reinforcement or strengthening of wheat dough and an improvement of bread quality can be obtained with the addition of GO, although inverse effects were obtained when excessive enzyme levels were added. The analysis of the gluten proteins at molecular level by high performance capillary electrophoresis and at supramolecular level by cryoscanning electron microscopy revealed that the GO treatment modified gluten proteins (gliadins and glutenins) through the formation of disulfide and nondisulfide crosslinks. The high molecular weight glutenin subunits showed to be the most susceptible glutenin fraction to the oxidation action of GO. Excessive addition of GO produced an excessive crosslinking in the gluten network, responsible of the negative effect on the breadmaking properties.

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

“…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). However, the binary combinations (Mix 6) of glucose oxidase and ascorbic acid significantly increased the deformation energy levels (340.10 −4 J) indicating a positive interaction between the two oxidant additives.…”

“…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). …”

“…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 ).…”

Implicações nutricionais e sensoriais da polpa e casca de baru (Dipterix Alata vog.) na elaboração de pães

“…Katina et al (2006) apresentaram valor de 4,1 cm 3 .g -1 para o volume específico de pães de fôrma com alto teor de fibras e com adição de misturas de enzimas. Bonet et al (2006) relataram volumes específicos variando de 3,41 a 4,42 cm 3 .g -1 em pães adicionados de glicose oxidase.…”

Fibra de casca de laranja como substituto de gordura em pão de forma

“…Apesar de inúmeras pesquisas comprovarem que a adição de alfa-amilase provoca um aumento no volume específico de pães (BONET et al, 2006), no presente estudo, para as formulações onde houve adição de 10ppm e 50ppm de enzima (F2 e F4), este fenômeno não foi observado. Este resultado pode ser explicado pela presença das fibras, já que sua adição em produtos de panificação é comumente relacionada a falhas no processo, como amargor e redução de volume (BERRY, 2004).…”