Effects of glucose oxidase or lipase addition on dough consistency and oxygen consumption during mixing of unyeasted flour dough

Citation
V. Ameille et al., Effects of glucose oxidase or lipase addition on dough consistency and oxygen consumption during mixing of unyeasted flour dough, SCI ALIMENT, 20(4-5), 2000, pp. 441-455
Citations number
33
Language
FRANCESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
SCIENCES DES ALIMENTS
ISSN journal
0240-8813 → ACNP
Volume
20
Issue
4-5
Year of publication
2000
Pages
441 - 455
Database
ISI
SICI code
0240-8813(2000)20:4-5<441:EOGOOL>2.0.ZU;2-L
Abstract
Addition of glucose oxidase enhances dough oxygen consumption and promotes transient peaks of consistency. The delay of apparition of these peaks is s hortened with increasing amounts of glucose oxidase added, with the amount of glucose added and with the peroxidase activity. Conversely, the delay of apparition of these peaks increases with increasing amounts of free feruli c acid added to the flour and when catalase activity is added to the dough. Results are discussed by hypothesizing that the glucose oxidase activity i n the dough produces hydrogen peroxide and enhances peroxidase activity. Th is latter enzyme would catalyse macromolecular cross-linking by phenolic li nkages. Addition of exogenous lipase promotes both dough consistency and do ugh oxygen consumption during mixing. Results are in agreement with the fac t that lipase activity in the dough increases the polyunsaturated free fatt y acid concentration, enhancing the flour endogenous lipoxygenase activity.