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Pyranose Oxidase from Trametes multicolor Impacts Dough and Bread Microstructure

¹Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, Box 2463, B-3001 Heverlee, Belgium. ²Corresponding author. Phone: +32 16 321634. Fax: +32 16 321997. E-mail: decampsk@gmail.com

Pyranose oxidase (P₂O) improves wheat flour dough stability and bread quality. We related its effect on dough spread behavior to that on dough and bread crumb structure. Increasing P₂O addition levels gradually reduced dough flow. High P₂O addition levels further increased dough strength, significantly increased dough cell wall thickness, and decreased bread loaf volume. Taken together, affecting dough spread behavior impacts dough and bread (crumb) structure, and dough structure largely determines bread crumb structure.