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

STEFFOLANI ME; RIBOTTA PD; PEREZ GT; LEON AE

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 three enzymes ?glucose oxidase (Gox), α-amylase (AM) and xylanase (Xyl) ? on dough properties and bread quality, applying response surface analysis. Regression models were obtained for dough hardness and stickiness, bread specific volume, crumb firmness, chewiness and uniformity, and crust brightness. Determination coefficients (R2) were higher than 0.70 in all dependent variables. Gox improved dough stickiness and bread crumb uniformity, but had a negative effect on bread specific volume. On the contrary, AM and Xyl enzymes increased bread quality significantly, but were detrimental to dough properties. Significant synergist effect was observed combining Xyl and AM on bread specific volume and firmness but this synergist effect was negative on crumb uniformity. Using the "desirability function? method, two optimal formulations for the baking process through enzyme combinations 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 the bread with very high specific volume and low firmness. Mould bread is made mainly through a line of fully automated processes; therefore, in the second optimization the combination of 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 dough with low stickiness.