Improvement of the Wheat and Corn Bran Bread Quality by Using Glucose Oxidase and Hexose Oxidase

Abstract

The effects of addition of wheat (10, 20 and 30%) and corn bran (10 and 20%) on rheological and bread making properties of flour were examined. To improve dough and bread properties, glucose oxidase (GO) and hexose oxidase (HO) (15-30 and 45 mg/kg) were used separately in each bran-wheat flour formula with L-ascorbic acid at 75 mg/kg, glucose at 0.5% and vital gluten at 9.2%. Water absorption and development time increased as the amount of wheat and corn bran increased, while dough stability, maximum resistance to extension, extensibility, energy and loaf volume decreased. Corn bran was found to be more detrimental to dough rheology and bread characteristics than wheat bran. Corn bran and wheat bran could be used at bread making up to levels of 10 and 20%, respectively. Addition of 30 mg/kg of HO in combination with constant additives was most effective in improving dough and bread characteristics and GO with its 15 mg/kg usage level followed it. Further increasing of enzyme levels led to over oxidizing of doughs and breads. PRACTICAL APPLICATIONSCorn bran up to 10% and wheat bran up to 20% levels can be used in bread making. To improve dough and bread quality, besides L-ascorbic acid 3 Corresponding (75 mg/kg) and vital gluten (as a percentage of added bran weight), GO (15 mg/kg) or HO (30 mg/kg) could be incorporated into wheat flour-bran mixtures. However, the amount of enzyme should be carefully chosen because when they are used above the mentioned levels, they cause overoxidation of doughs and small loaf volumes are obtained. As a conclusion; by using the corn bran, which is a by-product of the starch industry, not only could it be possible to offer healthy alternative breads which contain high amounts of dietary fiber to consumers, but it could also be possible to obtain economical value by evaluating such a by-product in the bread industry. 210H. GÜL, M. SERTAÇ ÖZER and H. DİZLEK

Wheat (Triticum aestivum L.) Bran in Bread Making: A Critical Review

“…Several studies report that addition of various enzymes, such as α‐amylases (Sanz Penella and others ), phytases (Sanz Penella and others ), xylanases (Laurikainen and others ), lipoxygenases (Lai and others ), glucose oxidases, and hexose oxidases (Gül and others ), can be used to optimize the quality characteristics of dough and bread supplemented with bran. On enzymatic treatment of wheat bran itself and on the structural as well as physicochemical changes induced by these treatments very little work has been carried out.…”

Effect of the addition of enzymes on the quality of frozen pre-baked French bread substituted with whole wheat flour

“…However, in the study of Gül, Özer, and Dizlek (2009) hexose oxidase led to a decrease in roll volumes. According to these authors presumably this happened because of the over-oxidation of dough which contained this enzyme.…”

Improving the quality of high-fibre breads

“…The functionality of proteases in high-fi bre baking is based on their ability to shorten the mixing time, improve dough handling properties, improve gas holding capacity, soften the crumb structure and improve fl avour (Kulp, 1993). Also, the use of glucose addition and hexose oxidase in high-fi bre wheat baking has been reported to improve bread volume (Gül et al , 2009). These oxidative enzymes improve strength of gluten network and dough rheological properties as a result of formation of H 2 O 2 during reaction.…”