Enzymes action on wheat-soy dough properties and bread quality

PAOLA ROCCIA; PABLO RIBOTTA; CRISTINA FERRERO; GABRIELA T. PEREZ; ALBERTO E. LEÓN

FOOD AND BIOPROCESS TECHNOLOGY

SPRINGER

Lugar: Dublin; Año: 2012 vol. 5 p. 1255 - 1264

1935-5130

High levels of soy flour added to wheat bread produce negative effects on gluten network formation, dough properties, and on bread final quality. The objective of this study was to assess the influence of three enzymes, transglutaminase (TG), glucose oxidase (GOX), and endox- ylanase (XYL), on dough properties and final quality of high-protein breads. The addition of TG and GOX increased the mixing stability and maximum resistance of dough, decreased its extensibility, and produced stronger and more consistent dough samples. XYL incorporation produced opposite results. XYL addition and the lowest GOX dose increased bread volume significantly and decreased initial crumb firmness, while high doses of TG (0.3%) produced detrimental effects on bread volume and crumb firmness. In conclusion, XYL and GOX 0.001% addition improved the final quality of soy-fortified breads, but XYL was the best additive to improve dough properties, bread volume, and quality.