Effect of glucose oxidase addition on the textural characteristics of wheat-maize dough and bread

• Autor(a) principal: KOUASSI-KOFFI,Jean Didier
• Data de Publicação: 2019
• Outros Autores: STURZA,Alina, PĂUCEAN,Adriana, MAN,Simona, MUREȘAN,Andruța Elena, PETRUȚ,Georgiana, MUREȘAN,Vlad, MUSTE,Sevastița
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100127
• topic: dough rheology; bread freshness and hardening; glucose oxidase; maize flour

Abstract The aim of this study was to assess the effect of adding glucose oxidase (GOX) on wheat-maize dough and bread textural characteristics. It strengthens the importance and need of replacing wheat flour with maize flour in regions where extensive cultivation of wheat is not possible. For improving the rheological properties of bread, GOX was added to wheat and wheat-maize flours. Wheat and maize flours were used in several ratios, but the best results were obtained for (on flour basis): 80:20, 75:25, 70:30, where the highest values correspond to the wheat flour. Wheat-maize dough and bread volume were slightly influenced by GOX addition. Dough strength was higher in the case of dough without GOX addition than the samples enriched by GOX, while crumb strength of GOX enriched maize bread was higher than the samples without GOX. The obtained data might be useful for future studies, while it was demonstrated here the effect of GOX addition on wheat-maize dough and bread.