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Glucose oxidase in breadmaking systems

Vemulapalli, V., Miller, K.A., Hoseney, R.C.
Cereal chemistry 1998 v.75 no.4 pp. 439-442
breadmaking, glucose oxidase, wheat flour, baking quality, volume, fermentation, duration, food additives, oxidants, antioxidants, oxidation, viscoelasticity, cultivars, gelation, viscosity, breads, dough
The mechanism of glucose oxidase action in breadmaking was investigated by studying the baking performance of glucose oxidase, the active ingredient that it produced, and its effect on the rheological properties of dough. Glucose oxidase improved the loaf volume of bread made by 45-, 70-, and 90-min fermentation processes. Although the increase in loaf volume was significant, it was less than that obtained with an optimum level of KBrO3. With the 90-min fermentation process, the crumb grain of bread was similar for loaves oxidized with optimum levels of glucose oxidase or KBrO3. The rheological properties of doughs containing glucose oxidase and doughs containing no oxidant were compared. Doughs made with glucose oxidase had higher G' and G'' and lower tan delta values than doughs made without an oxidant. Hydrogen peroxide was responsible for a drying effect in doughs. This drying effect of glucose oxidase was reduced significantly by incorporation of free radical scavengers into the dough.