Effects of microencapsulated glucose oxidase on wheat flour dough properties and Chinese steamed bread quality

Summary This study was to investigate the effects of microencapsulated glucose oxidase (MGO), in comparison with free glucose oxidase (GO), on wheat flour dough properties and Chinese steamed bread (CSB) quality. Effects on wet gluten (WG) content, farinograms and extensograms properties, dynamic rheological properties, microscopic structure, texture profile and sensory evaluation scores were studied. The results demonstrated that MGO catalysed the oxidation of dough at a much slower speed and exerted relatively great advantages in many aspects such as WG content, extensibility, G′ (Elastic modulus), G″ (viscous modulus), tan δ (equal to G′/G″), microstructure and texture properties and sensory evaluation scores of CSB, compared with free GO. The results suggested that slow oxidation of MGO was superior to free GO based on the improvements of wheat flour dough properties and subsequent CSB quality.