Effect of the Addition of Mixtures of Glucose Oxidase, Peroxidase and Xylanase on Rheological and Breadmaking Properties of Wheat Flour

Abstract

Addition of glucose oxidase (GOX), peroxidase (POX), and xylanase (XYL) on dough rheological parameters, and bread quality was studied. When these enzymes were used as a blend, it showed a different effect compared to when added alone. Addition of peroxidase or xylanase increased water absorption, while incorporation of GOX did not affect it. Water absorption decreased in flour added with a blend of the three enzymes. High concentrations of GOX or XYL decreased stability, while presence of POX had minimum effect on this parameter. None of the enzymes, neither alone or blended, improved bread volume. Crumb characteristics were only improved by XYL.

Keywords:

• Glucose oxidase
• Xylanase
• Peroxidase
• Digital image analysis
• Breadmaking
• Farinographic & extensographic properties

ACKNOWLEDGMENTS

This research was financed by project 20030635 from the Instituto Politécnico Nacional (IPN, Mexico). Miss A. Garrido-Castro and Mr. J.C. Pescador-Piedra wish to thank IPN for a PIFI study grant.