Combinations of glucose oxidase, alpha-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 the present work was to study the effects of the combination of glucose oxidase (Gox), alfa-amylase (AM) and xylanase (Xyl) on dough properties and bread quality, applying response surface analysis. Gox improved dough stickiness and bread crumb 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 optimization, the combination of Gox 0.0026, Xyl 0.016 and AM 0.01 g / 100 of flour will allow to obtain breads with high specific volume and low firmness. Second optimization (Gox 0.0037, Xyl 0.0089 and AM 0.0105 g /100 g of flour) will allow to obtain breads with 37% higher specific volume than control and, additionally, with low dough stickiness.