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Enhancing the Rheological Performance of Wheat Flour Dough with Glucose Oxidase, Transglutaminase or Supplementary Gluten

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Abstract

The enzymes glucose oxidase and transglutaminase are frequently used to improve the breadmaking performance of wheat flours, as they have the ability to considerably alter the viscoelastic nature of the gluten network. To evaluate a flour’s breadmaking performance, rheological tests offer an attractive framework. In this study, the rheological impact of adding glucose oxidase or transglutaminase to wheat flour dough is investigated by means of linear oscillatory shear tests, creep-recovery shear tests and startup extensional tests. The former tests reveal that the enzymes render the dough stiffer and enhance its elastic character, until saturation is reached. In the breadmaking process, the use of excessive amounts of enzyme is known to be counterproductive. The strain-hardening index clearly reveals this overcross-linking effect. Besides enzymes, the gluten network can also be reinforced by adding supplementary gluten, which was indeed found to enhance the extent of strain-hardening.

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Acknowledgements

MM is indebted to the Research Foundation - Flanders (FWO) for a doctoral fellowship at KU Leuven. The authors would also like to express their gratitude to the Research Fund KU Leuven (IDO/12/011) for financial support. Nore Struyf and Mohammad Naser Rezaei are also gratefully acknowledged for determining the flour characteristics (protein content, moisture content, optimal mixing time and water absorption). Finally, we would like to thank Ajinomoto Foods Europe S.A.S. for providing us with a free sample of TG (ACTIVA\(^{{\circledR }}\)WM).

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Authors and Affiliations

  1. Soft Matter, Rheology and Technology, Department of Chemical Engineering, KU Leuven, Celestijnenlaan 200F, Box 2424, 3001, Leuven, Belgium

    Mathieu Meerts, Helene Van Ammel, Yannick Meeus, Sarah Van Engeland, Ruth Cardinaels, Filip Oosterlinck & Paula Moldenaers

  2. Polymer Technology, Department of Mechanical Engineering, TU Eindhoven, Box 513, 5600 MB, Eindhoven, The Netherlands

    Ruth Cardinaels

  3. Materials Science Center, DSM Ahead B.V., Urmonderbaan 22, 6167 RD, Geleen, The Netherlands

    Filip Oosterlinck

  4. Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, Box 2463, 3001, Leuven, Belgium

    Christophe M. Courtin

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  1. Mathieu Meerts
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  2. Helene Van Ammel
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Correspondence to Mathieu Meerts.

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Meerts, M., Van Ammel, H., Meeus, Y. et al. Enhancing the Rheological Performance of Wheat Flour Dough with Glucose Oxidase, Transglutaminase or Supplementary Gluten. Food Bioprocess Technol 10, 2188–2198 (2017). https://doi.org/10.1007/s11947-017-1986-0

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  • DOI: https://doi.org/10.1007/s11947-017-1986-0

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