Publication no. C-1998-0602-02R |  VIEW ARTICLE

Glucose Oxidase in Breadmaking Systems (1).

V. Vemulapalli (2,3), K. A. Miller (2), and R. C. Hoseney (2,4,5). (1) Contribution No. 98-6-J from the Kansas Agricultural Experiment Station, Manhattan, KS 66506. (2) Graduate research assistants and professor, respectively, Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506. (3) Present address: Domino's Pizza, Inc., P. O. Box 997, Ann Arbor, MI 48106. (4) Present address: R&R Research Services, Inc., 8831 Quail Lane, Manhattan, KS 66502. (5) Corresponding author. E-mail: <r_and_r@kansas.net> Cereal Chem. 75(4):439-442. Accepted March 20, 1998. Copyright 1998 American Association of Cereal Chemists, Inc.

The mechanism of glucose oxidase action in breadmaking was investigated by studying the baking performance of glucose oxidase, the active ingredient that it produced, and its effect on the rheological properties of dough. Glucose oxidase improved the loaf volume of bread made by 45-, 70-, and 90-min fermentation processes. Although the increase in loaf volume was significant, it was less than that obtained with an optimum level of KBrO(3). With the 90-min fermentation process, the crumb grain of bread was similar for loaves oxidized with optimum levels of glucose oxidase or KBrO(3). The rheological properties of doughs containing glucose oxidase and doughs containing no oxidant were compared. Doughs made with glucose oxidase had higher G(prime) and G(double prime) and lower tan delta values than doughs made without an oxidant. Hydrogen peroxide was responsible for a drying effect in doughs. This drying effect of glucose oxidase was reduced significantly by incorporation of free radical scavengers into the dough.