Alveograph and Bread Making Quality of Wheat Dough as Affected by Added Glucose Oxidase

摘要: Although there is considerable interest in glucose oxidase, little known about its activity on rheological characteristics of wheat dough and with bread making quality. Influence that the oxidase exerts properties investigated basic determinations obtained alveograph. determined result from laboratory scale baking tests. In order to clearly establish relations between added dose (0.002; 0.004; 0.006 %) dough, as well quality, analysis without (control sample) performed results are discussed comparison L-ascorbic acid most commonly used oxidative improver. Results show cause greatest increase tenacity causal reduction extensibility. This leads a negative effect specific volume. Glucose crumb hardness smaller extent than acid.