Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada.
Crop Development Centre, University of Saskatchewan, Saskatoon, Saskatchewan, Canada.
J Texture Stud. 2020 Aug;51(4):567-574. doi: 10.1111/jtxs.12521. Epub 2020 Mar 10.
This research examines the use of three enzymes [glucose oxidase (GOX), hexose oxidase (HOX), and xylanase (XYL)] and their combinations [GOX-XYL and HOX-XYL] on the dough handling properties of CDC Plentiful and Stettler wheat cultivars prepared at reduced (1.0% wt. by flour) and normal (2.0% wt. by flour) NaCl levels. Properties investigated include dough rheology, stickiness, and ratio of resistance to extension and extensibility. The inclusion of XYL and its combinations with GOX and HOX increased the stickiness, yielded lower dough strength indicated by rheology, and reduced the ratio of resistance to extension and extensibility. The inclusion of oxidative enzymes yielded a stronger dough, where HOX addition to dough had the lowest stickiness values and highest |G*| values, whereas GOX addition led to the highest ratio of resistance to extension-extensibility. NaCl only had minor effects overall on dough strength and stickiness for the cultivars studied. Overall, superior dough handling properties were observed with oxidative enzyme addition (GOX and HOX) suggesting that the increased crosslinking that occurs could aid in improving low sodium bread dough properties.
本研究考察了三种酶（葡萄糖氧化酶（GOX）、己糖氧化酶（HOX）和木聚糖酶（XYL））及其组合（GOX-XYL 和 HOX-XYL）在降低（面粉重量的 1.0%）和正常（面粉重量的 2.0%）NaCl 水平下制备的 CDC 丰登和施泰特勒小麦品种面团处理特性中的应用。研究的性质包括面团流变性、粘性以及延伸阻力与延伸性的比例。添加 XYL 及其与 GOX 和 HOX 的组合增加了粘性，流变学表明面团强度降低，并降低了延伸阻力与延伸性的比例。氧化酶的添加产生了更强的面团，其中 HOX 添加到面团中的粘性值最低，|G*| 值最高，而 GOX 添加导致延伸阻力与延伸性的比例最高。NaCl 对所研究品种的面团强度和粘性的总体影响较小。总的来说，添加氧化酶（GOX 和 HOX）可观察到较好的面团处理特性，表明交联的增加有助于改善低钠面包面团的特性。
