Wheat Flour Proteins as Affected by Transglutaminase and Glucose Oxidase

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.

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Effect of the Addition of Mixtures of Glucose Oxidase, Peroxidase and Xylanase on Rheological and Breadmaking Properties of Wheat Flour

International Journal of Food Properties ◽

10.1080/10942910802036723 ◽

2009 ◽

Vol 12 (4) ◽

pp. 748-765 ◽

Cited By ~ 14

Author(s):

J.C. Pescador-Piedra ◽

A. Garrido-Castro ◽

J. Chanona-Pérez ◽

R. Farrera-Rebollo ◽

G. Gutiérrez-López ◽

...

Keyword(s):

Glucose Oxidase ◽

Wheat Flour

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Optimization on Tartary Buckwheat Enriched Steamed Bread: A Response Surface Methodology Study

Journal of Food Processing ◽

10.1155/2015/785042 ◽

2015 ◽

Vol 2015 ◽

pp. 1-7 ◽

Cited By ~ 1

Author(s):

Xia Wang ◽

Tianliang Zhang

Keyword(s):

Response Surface Methodology ◽

Glucose Oxidase ◽

Response Surface ◽

Sensory Evaluation ◽

Wheat Flour ◽

Tartary Buckwheat ◽

Bread Volume ◽

Steamed Bread ◽

Optimum Formula ◽

Buckwheat Flour

Tartary buckwheat, rich in bioactive components such as flavonoids, has been proved beneficial to human health and prevention from many diseases. However, its utilization is limited due to bitterness, roughness, and hardness. The present study was to develop a kind of Tartary buckwheat enriched steamed bread with blends of Tartary buckwheat flour, wheat flour, gluten, glucose oxidase, and pentosanase, using response surface methodology (RSM) to optimize the formula. The independent variables investigated in the present study were the additive amount of gluten, glucose oxidase, and pentosanase, with bread volume and sensory evaluation value as response variables. Based on a basic formula consisting of 250 g Tartary buckwheat flour, 250 g wheat flour, 15 g yeast, and 300 mL water, the obtained optimum formula was 41.20 g gluten, 1032 U glucose oxidase, and 56 U pentosanase. Gluten and GOD demonstrated statistically significant effects on Tartary buckwheat steamed bread volume and sensory evaluation values. The validation test results of the optimum formula, with relative error as 0.98% and 2.55%, were consistent with the theoretically predicted values, demonstrating the reliability of equation and effectiveness of RSM.

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Biochemical characteristics of Trametes multicolor pyranose oxidase and Aspergillus niger glucose oxidase and implications for their functionality in wheat flour dough

Food Chemistry ◽

10.1016/j.foodchem.2011.10.041 ◽

2012 ◽

Vol 131 (4) ◽

pp. 1485-1492 ◽

Cited By ~ 27

Author(s):

Karolien Decamps ◽

Iris J. Joye ◽

Dietmar Haltrich ◽

Jacques Nicolas ◽

Christophe M. Courtin ◽

...

Keyword(s):

Aspergillus Niger ◽

Glucose Oxidase ◽

Wheat Flour ◽

Biochemical Characteristics ◽

Flour Dough ◽

Wheat Flour Dough ◽

Pyranose Oxidase ◽

Trametes Multicolor

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Effects of Wheat Flour Dough’s Viscoelastic Level by Adding Glucose Oxidase on its Dynamic Shear Properties whatever the Strain Modes

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Food Science and Technology ◽

10.15835/buasvmcn-fst:10115 ◽

2014 ◽

Vol 71 (1) ◽

pp. 32

Author(s):

Jean Didier Koffi Kouassi ◽

Vlad Muresan ◽

Sophie Nadège Gnangui ◽

Elena Mudura ◽

Lucien Patrice Kouame

Keyword(s):

Shear Strain ◽

Glucose Oxidase ◽

Rheological Properties ◽

Strain Hardening ◽

Wheat Flour ◽

Dynamic Shear ◽

Strain Mode ◽

Linear Viscoelastic ◽

Tan Δ

The objective of this work was to study the effects of wheat flour dough’s viscoelastic level by adding glucose oxidase (Gox) on its rheological properties at dynamic shear strain mode to predict the final product quality. Dough does display a linear viscoelastic domain. Glucose oxidase (Gox) was added to dough in order to enhance its viscoelasticity and to take into account the possible effects of this viscoelasticity on the results. Whatever the types of dough strain used G’ increased, tan δ decreased and led to less sticky dough. Wheat flour dough, an increase in G’ with extension may be associated to a strain-hardening phenomenon but the role of dough viscoelasticity is discussed.

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