|WHITNEY, KRISTIN - North Dakota State University|
|SIMSEK, SENAY - North Dakota State University|
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 4/10/2012
Publication Date: 9/30/2012
Citation: Whitney, K., Ohm, J., Simsek, S. 2012. Use of glucose oxidase to improve refrigerated dough quality. American Association of Cereal Chemists International Annual Meeting, September 30-October 3, 2012, Hollywood, FL. Available: http://www.aaccnet.org/meetings/Documents/2012Abstracts/p12ma52.htm
Technical Abstract: Refrigerated dough encompasses a wide range of products including bread, rolls, pastries and pizza crust 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. Glucose oxidase has been used as an oxidant in bread baking systems to increase dough strength and elasticity. The refrigerated dough was evaluated for the degree of dough syruping by centrifugation, dough strength using microextensibility, rheological characteristics and baking quality. Degradation of protein was found to occur during storage of refrigerated dough. The degree of dough syruping has negative correlation (r = -0.6 to -0.94) to the level of polymeric proteins and a positive correlation (r = 0.6 to 0.98) to the low molecular weight proteins. The loaf volume had a positive correlation (r = 0.6 to 0.85) to polymeric proteins and a negative (r = -0.6 to -0.93) correlation to low molecular weight proteins. 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. Overall, glucose oxidase at low levels can improve refrigerated dough quality by reducing dough syruping and maintaining dough strength.