Baking performance, rheology, and chemical composition of wheat dough and gluten affected by xylanase and oxidative enzymes

Baking trials were performed with six wheat doughs prepared with xylanase, peroxidase, or glucose oxidase (GOX), and their combinations. Judging dough properties, baking performance, bread volume, and crumb structure, the dou gh containing xylanase plus peroxidase performed best. Flow relaxation meas urements with doughs indicated that peroxidases introduced new transient li nkages, whereas glucose oxidase also introduced cross-links permanent on lo ng time scales. Rheological tests and chemical analysis revealed small diff erences between control and xylanase and/or peroxidase containing gluten an d more pronounced differences for GOX containing gluten, No evidence was fo und that xylanase specifically removed arabinoxylans from gluten or that pe roxidase catalyzed the formation of covalent bonds between arabinoxylans an d gluten proteins.