Effects of Glucose Oxidase and Catalase on Dough and Bread Quality
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Abstract:
The effects on fermentation volume of dough and the water holding rate, sulfhydryl group, disulfide bond and microstructure of dough and gluten were analyzed by adding glucose oxidase (GOD), catalase (CAT) and their complex enzymes. Then the effects on the weight, specific volume, sensory index and texture index of bread were compared and clarified. The results showed that when the concentration of GOD was at 15 mg/kg, the specific volume of the bread was increased from 4.33 mL/g to 5.52 mL/g. Then, when the concentration of GOD was at 20 mg/kg, the hardness, stickiness and chewiness of the bread were the lowest, such as 233.33 g, 141.00 mJ and 704.82 mJ, which was significant difference (p<0.05) with the control group. However, adding GOD has no significant difference in internal cohesion. The concentration of CAT was at 10 mg/kg, the specific volume of the bread was increased to 4.98 mL/g. When the concentration of CAT was at 15 mg/kg, the hardness, adhesive viscosity and chewiness of the bread were reduced significantly (p<0.05), while cohesion was significantly enhanced. The volume of dough fermentation was increased by complex GOD and CAT. The effects of complex enzyme on the volume of the dough were better than that of single enzyme. The water-holding rate of dough could be increased to 64.38 percent by adding GOD, while it was significantly (p<0.05) reduced by adding CAT and complex enzyme in the water-holding rate of dough and gluten. The content of sulfhydryl group in dough was significantly reduced but increased in the content of disulfide bond of the dough by adding GOD and CAT. While the change rate of sulfhydryl group and disulfide bond was the largest in complex enzyme group. About the microstructure of the dough and gluten by adding GOD and CAT, gluten network was improved and more even, unbroken and continuous than that in the control group.
