Glucose and pyranose oxidase improve bread dough stability

Abstract

When used in bread dough systems, glucose oxidase (GO) and pyranose oxidase (P2O) generate H2O2 from O2. We here studied their potential to improve dough and bread characteristics. Neither GO nor P2O significantly affected the volume of straight dough bread produced with fermentation and proofing times of respectively 90 and 36min at dosages up to 0.50nkat/g flour. Supplementation with 1.00nkat/g flour of GO or P2O significantly decreased bread loaf volume. The resistance of dough (fermented for 20min and proofed for 56min) to an applied shock was substantially improved by inclusion of 0.08, 0.25, 0.50 or 1.00nkat/g flour of GO or P2O in the dough recipe. Thus, the proofed doughs showed significantly less collapse and the resultant breads had higher loaf volumes than did the reference breads. Yeast probably exerts an oxidizing effect on dough, which, depending on the exact breadmaking protocol used, might veil the positive oxidizing effect of the enzymes on dough properties during prolonged fermentation.