Physicochemical Properties and Processing Performance of Black

Wheat Flour Dough Based on Glucose Oxidase Action

JIANG Yu-lu¹, DENG Li-ling², CHEN Yuan-yuan¹, LIU Ding-yu¹,
ZHANG Shi-pei¹, ZHOU Bin³, ZHONG Geng^1,4*

(1. School of Food Science, Southwest University, Chongqing 400715, China; 2. Chongqing Higher

Medical College, Chongqing 401331, China; 3. Chongqing Cereals and Oils Quality Supervision

and Inspection Station, Chongqing 400040, China; 4. Chongqing Key Laboratory of Specialty

Foods, Sichuan-Chongqing Co-construction, Chongqing 400716, China)

Abstract: To improve the physicochemical properties and processing performance of black wheat flour dough, the effects of adding Glucose oxidase (GOD) on the gelatinization, thermomechanics dough tensile, rheology properties, and microstructure of black wheat flour were investigated using a rapid viscosity analyzer, a texture analyzer, and a scanning electron microscope, among other methods. The effects were also explained in terms of changes in protein fractions. The results showed that the moderate addition of GOD could significantly reduce the content of free sulfhydryl groups and increase the content of disulfide bonds in the dough of black wheat flour, thereby enhancing the degree of protein cross-linking and significantly improving the physicochemical properties of black wheat flour dough. The best improvement in dough structure and properties was achieved when the GOD addition was 0.8%, at which point the ratio of wheat alcohol-soluble protein to wheat gluten (0.81) was close to the optimal ratio (1.0). This study has provided a certain reference for the development of black wheat-based foods and the improvement of their edible quality.

Key words: black wheat flour; dough; glucose oxidase; physicochemical properties; processing performance

Chinese Library Classification Number: TS210.1

Documentary Identification Code: A      Article ID: 1007-7561(2024)05-0051-09

Published time on CNKI: 2024-08-28 13:04:42

Published address on CNKI: https://link.cnki.net/urlid/11.3863.ts.20240827.1506.012