GLUCOSE-OXIDASE IN BREADMAKING SYSTEMS

The mechanism of glucose oxidase action in breadmaking was investigate d by studying the baking performance of glucose oxidase, the active in gredient that it produced, and its effect on the rheological propertie s of dough. Glucose oxidase improved the loaf volume of bread made by 45-, 70-, and 90-min fermentation processes. Although the increase in loaf volume was significant, it was less than that obtained with an op timum level of KBrO3. With the 90-min fermentation process, the crumb grain of bread was similar for leaves oxidized with optimum levels of glucose oxidase or KBrO3. The rheological properties of doughs contain ing glucose oxidase and doughs containing no oxidant were compared. Do ughs made with glucose oxidase had higher G' and G '' and lower tan de lta values than doughs made without an oxidant. Hydrogen peroxide was responsible for a drying effect in doughs. This drying effect of gluco se oxidase was reduced significantly by incorporation of free radical scavengers into the dough.