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

Abstract

The objective of this work was to study the effects of the combination of glucose oxidase (Gox), α-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 optimisation, the combination of Gox 0.0026, Xyl 0.016 and AM 0.01g per 100g of flour will allow to obtain breads with high specific volume and low firmness. Second optimisation (Gox 0.0037, Xyl 0.0089 and AM 0.0105g per 100g of flour) will allow to obtain breads with 37% higher specific volume than control and, additionally, with low dough stickiness. © 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology.