Abstract
Various enzyme families such as sulfhydryl
oxidase have been successfully applied to bread production although
their mechanism of action has not been fully described yet. In this
study, we investigated the effects of the recently characterized fungal
sulfhydryl oxidase AoSOX1 in fresh and frozen dough alone and in combination with ascorbic acid.
The addition of AoSOX1 to an additive-free dough resulted in a weaker
and more extensible dough while opposite effects were detected in the
presence of ascorbic acid. The hardening of the doughs registered upon
the combined use of AoSOX1 and ascorbic acid was dependent on the amount
of enzyme used and not on the amount of ascorbic acid. The ability of
the sulfhydryl oxidase to enhance the effects of the ascorbic acid
system suggests their combined use as a valuable tool to stabilize the
structure of fresh and frozen dough.
| Original language | English |
|---|---|
| Pages (from-to) | 37-43 |
| Number of pages | 7 |
| Journal | Journal of Cereal Science |
| Volume | 55 |
| Issue number | 1 |
| DOIs | |
| Publication status | Published - 2012 |
| MoE publication type | A1 Journal article-refereed |
Keywords
- Ascorbic acid
- Aspergillus oryzae
- Glutathione
- Sulfhydryl oxidase
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Faccio, G., Flander, L., Buchert, J., Saloheimo, M., & Nordlund, E. (2012). Sulfhydryl oxidase enhances the effects of ascorbic acid in wheat dough. Journal of Cereal Science, 55(1), 37-43. https://doi.org/10.1016/j.jcs.2011.10.002