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Addition of Glucose Oxidase for the Improvement of Refrigerated Dough Quality

¹North Dakota State University, Department of Plant Sciences, P.O. Box 6050, Department number 7670, Fargo, ND 58108-6050, U.S.A. ²USDA-ARS, Cereal Crops Research Unit, Hard Red Spring and Durum Wheat Quality Laboratory, Harris Hall, North Dakota State University, Fargo, ND 58108, U.S.A. ³Corresponding author. Phone: (701) 231-7737. Fax: (701) 231-8474. E-mail: senay.simsek@ndsu.edu

Refrigerated dough encompasses a wide range of products and is a popular choice for consumers. Two of the largest problems that occur during refrigerated dough storage are dough syruping and loss of dough strength. The goal of this study was to evaluate glucose oxidase as an additive to refrigerated dough with the purpose of maintaining dough strength and retarding dough syruping. Refrigerated dough was evaluated for the degree of dough syruping (DDS), dough strength, rheological characteristics, baking quality, and protein quality. The addition of glucose oxidase at 10 mg/kg was able to significantly (P < 0.05) reduce dough syruping and maintain the strength of the dough. Addition of glucose oxidase at 5 and 25 mg/kg was not able to reduce the level of dough syruping at a satisfactory level. Degradation of protein was found to occur during storage of refrigerated dough. DDS had a negative correlation (r = –0.60 to –0.94) to the level of polymeric proteins and a positive correlation (r = 0.60 to 0.98) to the low-molecular-weight proteins. Overall, glucose oxidase at 10 mg/kg can improve refrigerated dough quality by reducing dough syruping and maintaining dough strength.