Enhancing Dough Quality: The Effects of Transglutaminase and Glucose Oxidase on Stability and Mixing Resistance

Abstract

The aim of this study was to investigate the influence of Transglutaminase (TGase) and Glucose Oxidase (GOase) on protein extraction and dough rheological properties in composite flours made of bread wheat, durum wheat, barley, oat, rice, sorghum and Emmer wheat. Significantly variable were the effects of the digestive enzymes on the extraction yield of albumins, globulins, prolamins, and glutenins in the different cereal matrices. The rheological experiments carried out utilizing Amylograph and Farinograph analyze demonstrated enzyme-specific effects on essential properties like peak viscosity, water absorption, dough development duration, and stability. The results highlight an important aspect of enzyme selection towards the modulation of flour functionality and the complexity of interactions between enzymatic activity and cereal protein composition. TGase is also proven to greatly impact dough physical properties, increasing strength and elasticity, while GOase will evidently improve dough stability and decrease stickiness, respectively. The two enzymes act synergistically to enhance the handling properties of the dough, thus serving as useful additives for the industrial baking sector.