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Baking Performance, Rheology, and Chemical Composition of Wheat Dough and Gluten Affected by Xylanase and Oxidative Enzymes
Author(s) -
Hilhorst R.,
Dunnewind B.,
Orsel R.,
Stegeman P.,
Vliet T.,
Gruppen H.,
Schols H.A.
Publication year - 1999
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1999.tb15917.x
Subject(s) - xylanase , gluten , peroxidase , food science , chemistry , glucose oxidase , rheology , glutenin , wheat gluten , wheat bread , biochemistry , enzyme , wheat flour , materials science , protein subunit , composite material , gene
Baking trials were performed with six wheat doughs prepared with xylanase, peroxidase, or glucose oxidase (GOX), and their combinations. Judging dough properties, baking performance, bread volume, and crumb structure, the dough containing xylanase plus peroxidase performed best. Flow relaxation measurements with doughs indicated that peroxidases introduced new transient linkages, whereas glucose oxidase also introduced cross‐links permanent on long time scales. Rheological tests and chemical analysis revealed small differences between control and xylanase and/ or peroxidase containing gluten and more pronounced differences for GOX containing gluten. No evidence was found that xylanase specifically removed arabinoxylans from gluten or that peroxidase catalyzed the formation of covalent bonds between arabinoxylans and gluten proteins.