Influence of amyloglucosidase, glucose oxidase, and transglutaminase on the technological quality of gluten‐free bread

Abstract

Background and Objectives The main purpose of the present investigation was to evaluate the effects of the commercial enzymes amyloglucosidase, glucose oxidase, and transglutaminase on the technological quality of a gluten‐free bread based on cornstarch, rice flour, and buckwheat flour. Gluten‐free bread was analyzed for baking loss, bread central slice height, specific volume, textural properties, porosity, and pore size. Findings Glucose oxidase and transglutaminase provided the lowest values of baking loss (7.16% and 6.38%, respectively) compared with the control (8.56%). Amyloglucosidase resulted in bread with specific volume three times greater (2.55 ml/g) than the control (0.9 ml/g). Transglutaminase provided a 73% decrease in crumb chewiness compared with the control and resulted in bread with small pores. Conclusion The application of 15 g/kg of flour amyloglucosidase, 7.5 g/kg of flour glucose oxidase, and 0.25 g/100 kg of flour transglutaminase improved the overall technological quality of the developed gluten‐free bread. Significance and Novelty The results obtained showed that industrial enzymes can improve the technological quality—texture and crumb parameters—of a gluten‐free bread made from a complete formulation containing food additives, and buckwheat flour as a protein source.

Individual and combined effects of α‐amylase, xylanase, and cellulase on the breadmaking and nutritional properties of steamed bun enriched in wheat bran

“…Eugenia Steffolani et al (2012) illustrated that the mixture of glucose oxidase, α-amylase, and xylanase led to a bigger crumb cells than the single enzyme. According to (Ebling et al, 2022), the interactive effect of laccase and transglutaminase modified significantly crumb structure, yielding bread with less cell density, but bigger cell area than those obtained by the treatment with singly transglutaminase due to a more open gluten network.…”

Wheat gluten: A functional protein still challenging to replace in gluten‐free cereal‐based foods

“…Remarkable results have been reported about the effect of some cross‐linking enzymes, such as glucose oxidase (indirect cross‐linking) and transglutaminases (direct cross‐linking). After the conversion of glucose to gluconic acid by glucose oxidase, the hydrogen peroxide generated interacts with the thiol groups of the WG, with consequent creation of more disulfide bonds and gelation of water‐soluble pentosans that modify the rheology of the dough system (Ebling et al, 2022; Gujral & Rosell, 2004a). This tendency was also described when rice flour was used for GF breadmaking, in fact, the addition of glucose oxidase (up to 0.03%) caused a decrease of the free sulfhydryl groups (Gujral & Rosell, 2004a).…”

Determination of Glucose Oxidase Activity of Flour Additive by Fluorescence Quenching Method

“…Glucose oxidase (GOD) as one kind of e cient biocatalyst can catalyze the oxidation of glucose to produce strong hydrogen peroxide (H 2 O 2 ) oxidant, which oxidizes the sulfhydryl groups (-SH) in gluten molecules to disul de bonds (-S-S-), thus/thereby enhancing the strength and ductility of our [1][2][3]. So, GOD are considered as a novel and green our additive to replaces potassium bromate [4]. Generally speaking, the amount of GOD activity is de ned by the content of enzyme, which is evaluated through catalyzing the reaction of glucose within 1 min to produce 1 µmol of H 2 O 2 under the 37 o C condition.…”