Abstract
Glucose oxidase (GOX) has been recognized as an alternative to substitute chemical oxidants in bread making, however the action exerted on wheat flour proteins by the H2O2 produced is still unclear. Looking for a better understanding of the role of GOX and H2O2 in the bread making process, the effect of varying GOX levels and mixing time on soluble and insoluble wheat flour protein fractions was studied. Results showed that GOX promoted a decrement in free SH groups in both proteins, being the most evident effect on the soluble fraction at the beginning of the mixing process, remaining almost constant afterwards. H2O2 was continuously produced during mixing, showing its largest consumption during the first 6 min without significant SH changes afterwards. Results suggest that H2O2 must be involved in other reactions as it remains in the sample; this also suggests that oxygen is not a limiting factor in this reaction.
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