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Synergistic effect of Aspergillus tubingensis CTM 507 glucose oxidase in presence of ascorbic acid and alpha amylase on dough properties, baking quality and shelf life of bread

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Abstract

The impact of Aspergillus tubingensis glucose oxidase (GOD) in combination with α-amylase and ascorbic acid on dough properties, qualities and shelf life of bread was investigated. Regression models of alveograph and texture parameters of dough and bread were adjusted. Indeed, the mixture of GOD (44 %) and ascorbic acid (56 %) on flour containing basal improver showed its potential as a corrective action to get better functional and rheological properties of dough and bread texture. Furthermore, wheat flour containing basal additives and enriched with GOD (63.8 %), ascorbic acid (32 %) and α- amylase (4.2 %) led to high technological bread making parameters, to decrease the crumb firmness and chewiness and to improve elasticity, adhesion, cohesion and specific volume of bread. In addition to that, the optimized formulation addition significantly reduced water activity and therefore decreased bread susceptibility to microbial spoilage. These findings demonstrated that GOD could partially substitute not only ascorbic acid but also α-amylase. The generated models allowed to predict the behavior of wheat flour containing additives in the range of values tested and to define the additives formula that led to desired rheological and baking qualities of dough. This fact provides new perspectives to compensate flour quality deficiencies at the moment of selecting raw materials and technological parameters reducing the production costs and facilitating gluten free products development.

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Acknowledgments

This work was funded by the Tunisian Ministry of Higher Education and Scientific Research and Technology (contract program LMB-CBS, grant no. RL02CBS01). The authors would like to express their sincere gratitude to Mrs. Salma Karray for her constructive proofreading and valuable language polishing services.

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Authors and Affiliations

  1. Laboratoire de Microorganisme et de Biomolécules, Centre de Biotechnologie de Sfax, Université de Sfax, Route de Sidi Mansour Km 6, B.P 1177, 3018, Sfax, Tunisie

    Mouna Kriaa & Radhouane Kammoun

  2. Département Biologie, Institut Supérieur de Biotechnologie de Sfax, BP 3038, Sfax, Tunisie

    Rabeb Ouhibi, Héla Graba, Souhail Besbes & Radhouane Kammoun

  3. La Société Tunisienne de Production Alimentaire (STPA), Route de Gremda, Km 9.5, B.P 3000, Sfax, Tunisie

    Mohamed Jardak

Authors
  1. Mouna Kriaa
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  2. Rabeb Ouhibi
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  3. Héla Graba
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  4. Souhail Besbes
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  5. Mohamed Jardak
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  6. Radhouane Kammoun
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Corresponding author

Correspondence to Radhouane Kammoun.

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Highlights

The impact of glucose oxidase, ascorbic acid and α-amylase on bread-making was investigated.

A mixture design was applied to optimize additives formulation content.

Two additives formulations were obtained for high bread quality.

These optimized conditions allow a best dough behavior and bread quality.

Optimized formulation led to reduce the bread microbial spoilage and increase bread shelf life.

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Kriaa, M., Ouhibi, R., Graba, H. et al. Synergistic effect of Aspergillus tubingensis CTM 507 glucose oxidase in presence of ascorbic acid and alpha amylase on dough properties, baking quality and shelf life of bread. J Food Sci Technol 53, 1259–1268 (2016). https://doi.org/10.1007/s13197-015-2092-9

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  • DOI: https://doi.org/10.1007/s13197-015-2092-9

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