Add time:08/11/2019         Source:sciencedirect.com

This research investigates the impact of glucose oxidase (GO) addition in the presence of organic acids (acetic, ascorbic, citric, fumaric, lactic, or succinic) on several parameters of a reduced salt dough system (1.0% NaCl). These parameters include dough rheology, stickiness, freezable water content (FWC), and percentage of glutenin macropolymer (%GMP). Two cultivars were used: Harvest and Pembina which are known for their weak and strong dough characteristics, respectively. It was found that the inclusion of most of the acids at 1.2 mmol/100 g flour increased stickiness and reduced dough strength, but had no effects on %GMP and little increase in FWC. As expected, ascorbic acid defied the trends for rheology and stickiness since it has use as a dough strengthening agent; however, no synergistic effects were observed between it and GO. The inclusion of GO (0.001%/flour wt.) was able to mitigate some of the effects on rheology and stickiness, but GO had no effect on the freezable water content and %GMP. The mechanism of the interactions of these acids within the dough remains to be elucidated and GO still appears to have potential as a low sodium bread improver, but it requires testing in complete dough systems and final bread products.

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