Effects of microencapsulated glucose oxidase on wheat flour dough properties and Chinese steamed bread quality |
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| Authors: | Tianliang Zhang Qun Cui Fengxiang Zhang Lili Zhang Xia Wang |
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| Affiliation: | 1. Experimental Center for Medical Research, Weifang Medical University, Weifang, China;2. School of Public Health and Management, Weifang Medical University, Weifang, China;3. Collaborative Innovation Center of Prediction and Governance of Major Social Risks in Shandong, Weifang Medical University, Weifang, China |
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| Abstract: | This study was to investigate the effects of microencapsulated glucose oxidase (MGO), in comparison with free glucose oxidase (GO), on wheat flour dough properties and Chinese steamed bread (CSB) quality. Effects on wet gluten (WG) content, farinograms and extensograms properties, dynamic rheological properties, microscopic structure, texture profile and sensory evaluation scores were studied. The results demonstrated that MGO catalysed the oxidation of dough at a much slower speed and exerted relatively great advantages in many aspects such as WG content, extensibility, G′ (Elastic modulus), G″ (viscous modulus), tan δ (equal to G′/G″), microstructure and texture properties and sensory evaluation scores of CSB, compared with free GO. The results suggested that slow oxidation of MGO was superior to free GO based on the improvements of wheat flour dough properties and subsequent CSB quality. |
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| Keywords: | Dynamic rheological properties farinograms and extensograms properties microscopic structure wet gluten |
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