Location: Cereal Crops Research
Title: Addition of glucose oxidase for the improvement of refrigerated dough quality Authors
|Whitney, Kristin -|
|Simsek, Senay -|
Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: June 12, 2014
Publication Date: N/A
Interpretive Summary: Refrigerated dough encompasses a wide range of products and is a very popular choice for consumers. Two of the largest problems that occur during dough storage in refrigerated condition are water weeping from dough (dough syruping) and decrease of dough baking quality. An enzyme called glucose oxidase is known as an additive to improve dough property in breadmaking. This research was performed to evaluate effect of glucose oxidase on dough syruping and bread-making quality during dough storage in a refrigerated condition (4 C). Refrigerated dough was evaluated for the degree of dough syruping (DDS), dough property, baking quality, and protein quality. The optimum level of glucose oxidase was 10 ppm, at which level dough syruping was reduced with maintaining dough bread-making quality during storage. Addition of glucose oxidase at 5 and 25 ppm was not able to reduce the level of dough syruping at a satisfactory level. Protein degradation was found to occur in dough during refrigerated storage. The degree of dough syruping increased as the protein degradation increased. Overall, glucose oxidase at low levels can improve refrigerated dough quality by reducing dough syruping and maintaining breadmaking quality.
Technical Abstract: Refrigerated dough encompasses a wide range of products and is a very popular choice for consumers. Two of the largest problems that occur during refrigerated dough storage are dough syruping and loss of dough strength. The goal of this study was to evaluate glucose oxidase as an additive to refrigerated dough with the purpose of maintaining dough strength and retarding dough syruping. Refrigerated dough was evaluated for the degree of dough syruping (DDS), dough strength, rheological characteristics, baking quality and protein quality. The addition of glucose oxidase at 10 ppm was able to significantly (P<0.05) reduce dough syruping and maintain the strength of the dough. Addition of glucose oxidase at 5 and 25 ppm was not able to reduce the level of dough syruping at a satisfactory level. Degradation of protein was found to occur during storage of refrigerated dough. The degree of dough syruping has negative correlation (r = -0.60 to -0.94) to the level of polymeric proteins and a positive correlation (r = 0.60 to 0.98) to the low molecular weight proteins. Overall, Glucose oxidase at low levels can improve refrigerated dough quality by reducing dough syruping and maintaining dough strength.