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.