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

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.

摘要 本研究旨在评估添加葡萄糖氧化酶（glucose oxidase, GOX）对小麦-玉米复合面团及面包质构特性的影响。本研究凸显了在小麦规模化种植受限的地区，以玉米粉替代小麦粉的必要性与重要性。为改善面包的流变学特性，本研究将GOX添加至小麦粉及小麦-玉米混合粉中。实验采用多种配比的小麦粉与玉米粉进行复配，其中以面粉干基计，80:20、75:25、70:30这三个配比的实验效果最优，其各项指标的最高值均对应纯小麦粉组。GOX添加对小麦-玉米复合面团及面包体积的影响较为微弱。未添加GOX的面团筋力强于添加GOX的实验组，而添加GOX的玉米面包瓤部强度则高于未添加GOX的对照组。本研究所得数据可为后续相关研究提供参考，同时验证了GOX添加对小麦-玉米复合面团及面包品质的影响。