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International Journal of Food Properties Volume 12, 2009 - Issue 4
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Original Articles

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

J.C. Pescador-Piedra Escuela Nacional de Ciencias Biológicas, Departamento de Ingeniería Bioquímica, IPN, Carpio y Plan de Ayala s/n, Casco de Sto. Tomás, México, D. F., México
,
A. Garrido-Castro Escuela Nacional de Ciencias Biológicas, Departamento de Ingeniería Bioquímica, IPN, Carpio y Plan de Ayala s/n, Casco de Sto. Tomás, México, D. F., México
,
J. Chanona-Pérez Escuela Nacional de Ciencias Biológicas, Departamento de Ingeniería Bioquímica, IPN, Carpio y Plan de Ayala s/n, Casco de Sto. Tomás, México, D. F., México
,
R. Farrera-Rebollo Escuela Nacional de Ciencias Biológicas, Departamento de Ingeniería Bioquímica, IPN, Carpio y Plan de Ayala s/n, Casco de Sto. Tomás, México, D. F., México
,
G. Gutiérrez-López Escuela Nacional de Ciencias Biológicas, Departamento de Ingeniería Bioquímica, IPN, Carpio y Plan de Ayala s/n, Casco de Sto. Tomás, México, D. F., México
&
G. Calderón- Domínguez Escuela Nacional de Ciencias Biológicas, Departamento de Ingeniería Bioquímica, IPN, Carpio y Plan de Ayala s/n, Casco de Sto. Tomás, México, D. F., MéxicoCorrespondence[email protected]
Pages 748-765 | Received 07 Jul 2007, Accepted 07 Mar 2008, Published online: 21 Aug 2009

Citations (17)

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S. B. Revanappa, P. V. Salimath & U. J.S. Prasada Rao. (2014) Effect of Peroxidase on Textural Quality of Dough and Arabinoxylan Characteristics Isolated from Whole Wheat Flour Dough. International Journal of Food Properties 17:10, pages 2131-2141.
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Muhammad Ihtisham Umar, Aqeel Javeed, Muhammad Ashraf, Amjad Riaz, Muhammad Mahmood Mukhtar, Sheryar Afzal & Rabia Altaf. (2013) Polarity-Based Solvents Extraction of Opuntia dillenii and Zingiber officinale for In Vitro Antimicrobial Activities. International Journal of Food Properties 16:1, pages 114-124.
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Ekrem Koksal, Ercan Bursal, Ahmet Gokhan Aggul & Ilhami Gulcin. (2012) Purification and Characterization of Peroxidase from Sweet Gourd (Cucurbita moschata Lam. Poiret). International Journal of Food Properties 15:5, pages 1110-1119.
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Articles from other publishers (14)

Ewa Filip, Karolina Woronko, Edyta Stępień & Natalia Czarniecka. (2023) An Overview of Factors Affecting the Functional Quality of Common Wheat (Triticum aestivum L.). International Journal of Molecular Sciences 24:8, pages 7524.
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Ulrike Therese Vogt, Ju Eun Kwak, Ahmed Raouf Fahmy, Rita Laukemper, Alexander Henrich, Thomas Becker & Mario Jekle. (2023) Multi‐scale dough adhesion analysis: Relation between laboratory scale, pilot scale and human sensory. Journal of Texture Studies 54:2, pages 222-236.
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Pratima Bajpai. 2022. Microbial Xylanolytic Enzymes. Microbial Xylanolytic Enzymes 149 211 .
Seema Dahiya & Bijender Singh. 2019. Encyclopedia of Food Chemistry. Encyclopedia of Food Chemistry 140 149 .
Tianliang Zhang, Qun Cui, Fengxiang Zhang, Lili Zhang & Xia Wang. (2018) Effects of microencapsulated glucose oxidase on wheat flour dough properties and Chinese steamed bread quality. International Journal of Food Science & Technology 53:7, pages 1657-1665.
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Wenjun Liu, Margaret Anne Brennan, Luca Serventi & Charles Stephen Brennan. (2017) Effect of cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran. Food Chemistry 234, pages 93-102.
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Hanee Al-DmoorJafar El-Qudah. (2016) Cake Flour Chlorination and Alternative Treatments (Review). Current Research in Nutrition and Food Science Journal 4:2, pages 127-134.
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Şule Başar, M. Murat Karaoğlu & Hüseyin Boz. (2016) The Effects of Cephalaria Syriaca Flour on the Quality of Sunn Pest ( Eurygaster Integriceps )-Damaged Wheat . Journal of Food Quality 39:1, pages 13-24.
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Yan-Ping Han, Miao Fu & Xin-Huai Zhao. (2015) The quality of set-style yoghurt responsible to partial lactose hydrolysis followed by protein cross-linking of the skimmed milk. International Journal of Dairy Technology 68:3, pages 427-433.
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Nyuk Ling Chin & Peter J. Martin. 2014. Bakery Products Science and Technology. Bakery Products Science and Technology 453 472 .
Bojana Filipčev, Olivera Šimurina & Marija Bodroža-Solarov. (2014) Combined Effect of Xylanase, Ascorbic and Citric Acid in Regulating the Quality of Bread Made From Organically Grown Spelt Cultivars. Journal of Food Quality 37:3, pages 185-195.
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Chun-Hui Chang & Xin-Huai Zhao. (2012) In vitro digestibility and rheological properties of caseinates treated by an oxidative system containing horseradish peroxidase, glucose oxidase and glucose. International Dairy Journal 27:1-2, pages 47-52.
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Maria de Jesús Perea‐Flores, Angélica Gabriela Mendoza‐Madrigal, José Jorge Chanona‐Pérez, Liliana Alamilla‐Beltrán & Gustavo Fidel Gutierrez‐López. 2011. Food Processing Handbook. Food Processing Handbook 667 692 .
Juan C. Pescador-Piedra, Reynold R. Farrera-Rebollo & Georgina Calderón- Domínguez. (2010) Effect of glucose oxidase and mixing time on soluble and insoluble wheat flour protein fractions: Changes on SH groups and H2O2 consumption. Food Science and Biotechnology 19:6, pages 1485-1491.
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