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

Figures & data

Table 1 Response surface experimental design

		Levels
Factor	Code	- 1	0	+ 1
Xylanase (Units/100 g flour)	XYL	0	15	30
Peroxidase (Units/100 g flour)	POX	0	1.5	3
Glucose-oxidase (Units/100 g flour)	GOX	0	12.5	25

Table 2 Response surface experimental design for extensigraphic parameters

		Levels
Factor	Code	- 1	0	+ 1
Xylanase (Units/100 g flour)	XYL	0	15	30
Peroxidase (Units/100 g flour)	POX	0	1.5	3
Glucose-oxidase (Units/100 g flour)	GOX	0	12.5	25
Resting time (min)	RT	45	90	135

Table 3 Effect of single enzyme concentration on farinographic and extensographic properties ^a

Enzyme (units/100 g flour)	WA %	MCT (min)	STA (min)	Tmax (BU)	L (mm)	Loaf bread volume (cm^3)
Control sample	55.8	6.8 ± 0.1	17.7 ± 0.5	368 ±	159 ±	580 ± 7
XYL 15	57.3	7.7 ± 0.6	13.4 ± 0.5	422 ±	151 ±	550 ± 3
XYL 30	57.0	8.5 ± 0.7	17.4 ± 0.6	450 ±	148 ±	550 ± 3
POX 1.5	57.3	8.8 ± 0.4	19.8 ± 0.4	380 ±	167 ±	595 ± 3
POX 3.0	57.3	8.6 ± 0.5	20.1 ± 0.9	427 ±	161 ±	550 ± 3
GOX 25	55.80	8.0 ± 0.3	16.3 ± 0.8	573 ±	144 ±	535 ± 14
GOX 50	55.80	9.2 ± 0.1	18.5 ± 0.3	601 ±	146 ±	466 ± 7
^aMean value of three repetitions ± standard deviations. WA: farinographic water absorption; MCT: maximum consistency time; STA: farinographic stability; Tmax: maximum resistance to extension evaluated after 135 min of resting; L: Extensibility evaluated after 135 minutes of resting.

Figure 1 Effect of GOX, POX and XYL mixtures on farinographic water absorption. WA: water absorption (%); XYL: xylanase units; POX: peroxidase units; GOX: glucose oxidase units. A) Constant 0.0 units of glucose oxidase. B) Constant 12.5 units of glucose oxidase. C) Constant 25 units of glucose oxidase.

Table 4 Response surface mathematical models of evaluated parameters

Response surface models	Eq. no.
WA = 55.8 + 0.04(X) + 0.5(P) − 2.02E-15(G) − 0.027(X)(P) − 0.0012(X)(G) − 0.021(P)(G) + 0.0011(X)(P)(G)	1
MCT = 6.83 + 0.038(X) + 0.48(P) + 0.058(G) − 0.012(X)(P) − 0.007(X)(G) − 0.0387(P)(G)	2
STA = 17.7 + 0.003(X) + 1.1(P) - 0.032(G) − 0.034(X)(P) − 0.0036(X)(G) − 0.0028(X)(P)(G)	3
TMAX = 377.8 + 2.53(X) + 12.8(P) + 5.7(G) − 0.04(R) − 1.6(X)(P) − 0.36(X)(G) − 2.9(P)(G) + 0.015(G)(R) + 0.16(X)(P)(G)	4
VOL = 580 − (X) − 10(P) − 1.2(G) +.667(X)(P) + 0.09(X)(G) + 0.4(P)(G) − 0.035(X)(P)(G)	5
NP = 37.6 − 0.39(X) + 0.69(P) + 0.15(G) + 0.069(X)(P) + 0.0179(X)(G) − 0.0155(P)(G) − 0.0113(X)(P)(G)	6
CeA = 0.66 − 0.013(X) – 0.0017(P) – 0.004(G) + 0.0013(X)(P) + 0.00024(X)(G)	7
S = 0.7701 + 0.0017(X) – 0.0042(P) + 0.0002(G) – 0.00003(X)(G)	8
WA: farinographic water absorption (g H2O); MCT: the maximum consistency time (min); the dough farinographic stability (min); TMAX: the maximum resistance to the extension (BU); VOL: bread volume (cm^3); NP: the number of pores/cm2; CeA: the cell area (mm2); and S: the adimensional shape factor. X: xylanase (units); P: peroxidase (units); G: glucose oxidase (units) all per 100 g flour; and R: resting time (min).

Figure 2 Effect of GOX, POX, and XYL mixtures on farinographic maximum consistency time. MCT: maximum consistency time (min); XYL: xylanase units; POX: peroxidase units; GOX: glucose oxidase units. A) 0.0 units of glucose oxidase. B) 12.5 units of glucose oxidase. C) 25 units of glucose oxidase.

Figure 3 Effect of GOX, POX, and XYL mixtures on farinographic dough stability. STA: dough stability (min); XYL: xylanase units; POX: peroxidase units; GOX: glucose oxidase units. A) 0.0 units of glucose oxidase. B) 12.5 units of glucose oxidase. C) 25 units of glucose oxidase.

Figure 4 Effect of enzymes and resting time on maximum resistance to the extension (Tmax). Tmax (BU): XYL: xylanase units; POX: peroxidase units; GOX: glucose oxidase units; RT: resting time (min) A, D, G: 0 units of GOX. B, E, H: 12.5 units of GOX. C, F, I: 25 units of GOX.

Figure 5 Effect of XYL, POX, and GOX on bread volume varying the level of enzymes addition. Vol: volume (cm³); XYL: xylanase units; GOX: Glucose oxidase units;, POX: peroxidase units. A: 0.0 units of GOX; B: 12.5 units of GOX; C: 25 units of GOX.

Figure 6 Effect of XYL, POX, and GOX on number of pores varying the level of enzymes addition. XYL: xylanase units; GOX: Glucose oxidase units; POX: peroxidase units. A: 0.0 units of GOX; B: 12.5 units of GOX; C: 25 units of GOX.

Figure 7 Effect of varying XYL, POX, and GOX concentration on mean cell area (mm²). XYL: xylanase units; POX: peroxidase units; GOX: glucose oxidase units. A: 0.0 units of GOX units; B: 12.5 units of GOX units; C: 25 units of GOX units.

Figure 9 Effect of enzymes on crumb structure. (A) Control blank with large and elongated cells. (B) High xylanase, with smaller, less numerous and less elongated cells. (C) High xylanase and high peroxidase, with still small but a little more elongated pores. (D) High xylanase plus high glucose oxidase, with larger and elongated cells, close to the blank.

Figure 8 Effect of XYL, POX and GOX concentration on shape factor (S). S: Shape factor; XYL: xylanase units; POX: peroxidase units; GOX: glucose oxidase units. A, D: 0.0 units of GOX; B, E: 12.5 units of GOX; C, F: 25 units of GOX.