Competition for oxygen among oxidative systems during bread dough mixing: consequences of addition of glucose oxidase and lipoxygenase on yeasted dough rheology.

摘要

Effects on O₂ uptake during the mixing of yeasted dough, either unsupplemented or supplemented with glucose oxidase (GOX), horsebean flour (HB), soybean flour (SB), or combinations thereof, were studied using an airtight mixer. 2 wheat flours with a low (flour A) and a high (flour B) content of free PUFA were used. Addition of HB or SB provoked a similar increase of O₂ uptake for both wheat flours, whereas addition of GOX caused a larger increase for flour A than for flour B. When the wheat flours were supplemented with HB or SB, addition of GOX caused a small but significant increase of O₂ uptake for flour A. This increase was not observed for flour B. Mixing tolerance of dough A, determined with a Chopin Consistograph, was increased by GOX addition. However, this effect was less pronounced when flour A was supplemented with HB or SB. Similarly, the relaxation index of dough B was decreased by GOX addition, but the decrease was less distinct in the presence of HB or SB. Results could be explained by competition among yeast, GOX and lipoxygenases (present in wheat, HB and SB flours) for the O₂ uptake by dough, which likely decreases the amount of hydrogen peroxide produced by GOX during dough mixing. This competition for O₂ consequently also modifies the rheological properties of dough.