IMPROVEMENT OF THE WHEAT AND CORN BRAN BREAD QUALITY BY USING GLUCOSE OXIDASE AND HEXOSE OXIDASE

OpenAlex İngilizce

ABSTRACT The effects of addition of wheat (10, 20 and 30%) and corn bran (10 and 20%) on rheological and bread making properties of flour were examined. To improve dough and bread properties, glucose oxidase (GO) and hexose oxidase (HO) (15–30 and 45 mg/kg) were used separately in each bran‐wheat flour formula with L‐ascorbic acid at 75 mg/kg, glucose at 0.5% and vital gluten at 9.2%. Water absorption and development time increased as the amount of wheat and corn bran increased, while dough stability, maximum resistance to extension, extensibility, energy and loaf volume decreased. Corn bran was found to be more detrimental to dough rheology and bread characteristics than wheat bran. Corn bran and wheat bran could be used at bread making up to levels of 10 and 20%, respectively. Addition of 30 mg/kg of HO in combination with constant additives was most effective in improving dough and bread characteristics and GO with its 15 mg/kg usage level followed it. Further increasing of enzyme levels led to over oxidizing of doughs and breads. PRACTICAL APPLICATIONS Corn bran up to 10% and wheat bran up to 20% levels can be used in bread making. To improve dough and bread quality, besides L‐ascorbic acid (75 mg/kg) and vital gluten (as a percentage of added bran weight), GO (15 mg/kg) or HO (30 mg/kg) could be incorporated into wheat flour‐bran mixtures. However, the amount of enzyme should be carefully chosen because when they are used above the mentioned levels, they cause overoxidation of doughs and small loaf volumes are obtained. As a conclusion; by using the corn bran, which is a by‐product of the starch industry, not only could it be possible to offer healthy alternative breads which contain high amounts of dietary fiber to consumers, but it could also be possible to obtain economical value by evaluating such a by‐product in the bread industry.