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

Jean Didier Kouassi-Koffi,Georgiana Petruț,Vlad Mureșan,Adriana Păucean,Simona Man,Alina Sturza,Andruța Elena Mureșan,Sevastița Muste

doi:10.1590/fst.27117

Abstract

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.

Highlights

Bread is one of the oldest and popular foods of mankind, being a good source of calories. This product is obtained mainly from wheat flour, water, yeast and salt (Dewettinck et al, 2008), but not all geographic areas allow the extensive cultivation of wheat, because of climate, soil etc
On the other hand, when Glucose Oxidase (GOX) was used, the wheat dough containing 20% of maize and the enzyme was coded ‘WMD20%+glucose oxidase (GOX)’, similar sample name being used for all maize flour ratios
For bread samples, ‘WBD20%’ was the bread obtained from dough sample ‘WMD20%’, while ‘WBD20%+GOX’ is the bread obtained from the dough sample ‘WMD20%+GOX’, similar sampling design being applied for all bread samples

Summary

Introduction

Bread is one of the oldest and popular foods of mankind, being a good source of calories. This product is obtained mainly from wheat flour, water, yeast and salt (Dewettinck et al, 2008), but not all geographic areas allow the extensive cultivation of wheat, because of climate, soil etc. The nonlinear viscoelastic behavior of wheat flour dough is mainly due to the continuous gluten matrix and starch granules embedded in it. It has typical properties of both solid and liquid bodies, and an intermediary rheological behavior between the ideal solid and fluid bodies. An accurate characterization of the dough requires rheological measurements (Banu et al, 2011)

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Conclusion