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The aim of this study was to assess the effect of adding glucose oxidase (GDX) on wheat-maize dough and bread textural characteristics. Ot strengthens the importance and need of replacing wheat flour with maize flour in regions where extensive cultivation of wheat is not possible. For improving the rheological properties of bread, GDX was added to wheat and wheat-maize flours. Wheat and maize flours were used in several ratios, but the best results were obtained for (on flour basis): 80:20, 75:25, 70:30, where the highest values correspond to the wheat flour. Wheat-maize dough and bread volume were slightly influenced by GDX addition. Dough strength was higher in the case of dough without GDX addition than the samples enriched by GDX, while crumb strength of GDX enriched maize bread was higher than the samples without GDX. The obtained data might be useful for future studies, while it was demonstrated here the effect of GDX addition on wheat-maize dough and bread.

Lubricated squeezing flow experiments on wheat flour dough have been performed in constant plate speed and constant extension rate modes. The objective of this work was to assess the effects of the target values on the attained results obtained during wheat dough rheological properties measurement. Different rheometers were used to allow these operations. In both cases, each constant target speed used increases with the increasing time before reaching its stability. These increasing effects versus time are higher with greater speeds. It was obtained 20.1-41.5% of increasing time ratio between the two modes from the lower to higher speeds and for each given speed (0.005-1.5 [mm·s −1 or s −1 ]). The target speed increasing in order to reach the attained value caused sample dough deformation. These strain effects of dough are more important for high initial thickness of dough. Whatever the types of dough strain needed and target speed level used, the limit force measurable in many cases was 40 N (newton). It was a constrain factor for measured values. The data processing to obtain dough rheological properties remains too long and difficult with both measurement methods. PRACTICAL APPLICATIONSIn search of viable ways to study dough rheological properties, the uses of empirical and fundamental methods are of appropriate possibility. Several methods are further able to be used to measure and record dough rheological properties under conditions of unsteady flow. They are used to assess flour ability and provide dough with good breadmaking performance, to mimic dough stretching and to measure its resistance to rupture. Consequently, efficient and versatile methods have opened new possibilities for studying viscoelasticity behaviors related to cereals science and processing. These benefit effects make basic new methods used in breadmaking process, a powerful tool for monitoring the consistency and structural changes in dough and final bread. Because of their major importance in breadmaking process, it is essential in this study to assess the effects of the target values on the attained results in dough rheological properties measurement methods. They can help understand their implications on the data processing of these tests for reliable research on dough rheology. Journal of Texture Studies ISSN 1745-4603