文章基本信息

标题：THE INFLUENCE OF GLUCOSE OXIDASE AND PEROXIDASE ON RHEOLOGICAL PROPERTIES OF DOUGHS OBTAINED FROM WEAK FLOURS
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作者：Alexandru Stoica
期刊名称：Annals : Food Science and Technology
电子版ISSN：2065-2828
出版年度：2013
卷号：14
期号：1
出版社：Valahia University Press
摘要：Weak flours possess extremely deformable gluten, a characteristic that is transmissible to dough and which determines poor quality products, with low volume and porosity. In traditional technology, correcting these flours implies the use of chemical oxidants. The tendency to give up using these chemical additives, led to new solutions - the use of natural agents, enzymes from Oxidoreductases class. The scope of the present scientific study was to test the manner in which the addition of exogenous oxidoreductases influences the rheological properties of dough varieties obtained from weak flours. With that end in view, two enzymatic preparations were used, namely, glucose oxidase and peroxidase, both of fungal origin. In order to characterize the tested flours, some features such as moisture, ash content, wet gluten content, gluten deformation index and Falling Number were determined. As for determining the rheological properties of dough, the alveographical method was used. This method use justification lies in the singleness of the method approach, this method being the only one able to achieve a biaxial extension of the tested piece of dough. The results proved that supplementing the dough varieties obtained from weak flours with peroxidase and glucose oxidase has as an effect the decrease of extensibility and the increase of elasticity. These changings influence the increase of dough capacity to retain the gasses resulted from fermentation, with positive consequences on the resulted bread volume and porosity
关键词：weak flours; dough; rheological properties; glucose oxidase; peroxidase