Combinations of glucose oxidase, α-amylase and xylanase affect dough properties and bread quality

STEFFOLANI, M. E.; RIBOTTA, P. D.; PÉREZ, G. T.; LEÓN, A. E.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Año: 2012 vol. 47 p. 525 - 534

0950-5423

The objective of this work was to study the effects of the combination of glucose oxidase (Gox), a-amylase (AM) and xylanase (Xyl) on dough properties and bread quality, applying response surface analysis. Gox 3 improved dough stickiness and breadcrumbs uniformity, but had a negative effect on specific volume. A positive synergist effect was observed combining Xyl and AM on specific volume and crumb firmness but this synergist effect was negative on crumb uniformity. Using the ?desirability function?, two optimal formulations for the baking process were obtained. In the first optimisation, the combination of Gox 0.0026, Xyl 0.016 and AM 0.01 g per 100 g of flour will allow to obtain breads with high specific volume and low firmness. Second optimisation (Gox 0.0037, Xyl 0.0089 and AM 0.0105 g per 100 g of flour) will allow to obtain breads with 37% higher specific volume than control and, additionally, with low dough stickiness.