The Effects of Amyloglucosidase, Glucose Oxidase and Hemicellulase Utilization on the Rheological Behaviour of Dough and Quality Characteristics of Bread

Abstract

Wheat flour, whole wheat flour, 25 and 50 % rye flour substituted wheat flour blends, 15 and 30 % wheat bran substituted wheat flour blends were supplemented with amyloglucosidase (at 0.000875 and 0.001 %), glucose oxidase (at 0.0003 and 0.001 %) and hemicellulase (at 0.001 and 0.005 %). The effects of enzymes on the extensographic properties of dough and quality characteristics of bread (specific volume, baking loss percentage and final moisture content) were studied. The interaction between type of flour/blend, type of enzyme and dosage of enzyme affected resistance to extension, extensibility and ratio of resistance to extensibility of doughs significantly. The interactions between type of flour/blend, type of enzyme and dosage of enzyme affected specific volume, baking loss percentage and final moisture content of breads significantly. The findings in this study indicated that enzymes can exhibit unexpected effects on dough and bread properties depending on type of flour and dosage of enzyme.

Understanding whole‐wheat flour and its effect in breads: A review

“…Among the oxidants, ascorbic acid has been successfully tested (Galliard & Collins, 1988; Indrani & Rao, 1992a, 1992b). This aligns with the already mentioned positive effect of glucose oxidase (Altınel & Ünal, 2017a, 2017b), which is an oxidizing enzyme. But perhaps, the most widely used ingredient in the preparation of whole‐wheat bread, to compensate for the dilution of gluten, is vital gluten itself (Day, Augustin, Batey, & Wrigley, 2006; Indrani & Rao, 1992a; Lai, Davis, & Hoseney, 1989).…”

“…For example, the use of alpha‐amylases, which allow the generation of fermentable sugars from damaged starch, helps to increase the volume and reduce the hardness of both white and whole‐wheat breads (Armero & Collar, 1996), or that of breads elaborated with mixtures of white and WWFs (Matsushita et al., 2017). Altınel and Ünal (2017a, 2017b) also reported that other enzymes, such as glucose oxidase, hemicellulose, and phospholipase + hemicellulose, can be used to improve the characteristics of dough and bread prepared from WWF. From all the enzymes, hemicellulases are the most studied enzymes to modify the components of bran with positive results, and among these, xylanases stand out (Altınel & Ünal, 2017a, 2017b; Butt, Tahir‐Nadeem, Ahmad, & Sultan, 2008; Courtin & Delcour, 2002; Driss et al., 2013; Ghoshal, Shivhare, & Banerjee, 2013; Park, Fuerst, & Baik, 2019; Shah, Shah, & Madamwar, 2006).…”

“…Altınel and Ünal (2017a, 2017b) also reported that other enzymes, such as glucose oxidase, hemicellulose, and phospholipase + hemicellulose, can be used to improve the characteristics of dough and bread prepared from WWF. From all the enzymes, hemicellulases are the most studied enzymes to modify the components of bran with positive results, and among these, xylanases stand out (Altınel & Ünal, 2017a, 2017b; Butt, Tahir‐Nadeem, Ahmad, & Sultan, 2008; Courtin & Delcour, 2002; Driss et al., 2013; Ghoshal, Shivhare, & Banerjee, 2013; Park, Fuerst, & Baik, 2019; Shah, Shah, & Madamwar, 2006). These enzymes are also used with white flours, but as the content of arabinoxylans in the bran is higher than in the endosperm, these enzymes may be even more useful in whole‐wheat breads.…”

Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread properties

“…The present study demonstrated an improvement to loaf volume upon cel addition, contrary to previously reported findings for whole wheat bread (Altinel & Ünal, 2017a). However, cel and xyl have been shown to increase the volume of white pan bread (Haros et al., 2002).…”

Improvement Strategies, Cost Effective Production, and Potential Applications of Fungal Glucose Oxidase (GOD): Current Updates

“…Furthermore, the addition of basal additives as well as ascorbic acid (32%), α-amylase (4.2%), and GOD (63.8 %) to wheat flour, reduced crumb firmness and chewiness, as well as improved adhesion, elasticity, cohesion, and bread volume specifically (Kriaa et al, 2016 ). Recently, the synergistic effects of amyloglucosidase, GOD and hemicellulase utilization on the rheological behavior of dough and quality characteristics of bread was studied by Altınel and Ünal ( 2017 ). Decamps et al ( 2013 ) revealed the molecular mechanism of dough and bread stability improvement by the pyranose oxidase from Trametes multicolor and GOD by A. niger during the cross-linking of gluten protein and arabinoxylan by the formation of H 2 O 2 .…”