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-玉米面团及面包质地特性的影响，同时凸显了在小麦规模化种植受限地区，以玉米粉替代小麦粉的重要性与现实需求。为改善面包的流变学特性，本研究向小麦粉及小麦-玉米混合粉中添加了葡萄糖氧化酶。实验设置了多种小麦与玉米粉的配比方案，其中以80:20、75:25、70:30（均以面粉总质量为基准）的配比效果最优，且配比中小麦粉占比越高，综合表现越好。小麦-玉米面团及面包的体积受葡萄糖氧化酶添加的影响相对有限。未添加该酶的面团，其筋力高于添加了葡萄糖氧化酶的试样；但添加了葡萄糖氧化酶的玉米面包，其面包芯的筋力则优于未添加的试样。本研究证实了葡萄糖氧化酶添加对小麦-玉米面团及面包特性的调控作用，所得实验数据可为后续相关研究提供参考借鉴。