Baking performance, rheology, and chemical composition of wheat dough and gluten affected by xylanase and oxidative enzymes

Baking trials were performed with six wheat doughs prepared with xylanase, peroxidase, or glucose oxidase (GOX), and their combinations. Judging dough properties, baking performance, bread volume, and crumb structure, the dough containing xylanase plus peroxidase performed best. Flow relaxation measurements with doughs indicated that peroxidases introduced new transient linkages, whereas glucose oxidase also introduced cross-links permanent on long time scales. Rheological tests and chemical analysis revealed small differences between control and xylanase and/or peroxidase containing gluten and more pronounced differences for GOX containing gluten, No evidence was found that xylanase specifically removed arabinoxylans from gluten or that peroxidase catalyzed the formation of covalent bonds between arabinoxylans and gluten proteins.