Effect of Glucose Oxidase on Quality of Whole Wheat Dough and Whole Wheat Steamed Bread

Glucose oxidase (GOD) was applied to the production of whole wheat steamed bread. The effects of glucose oxidase on qualities whole wheat steamed bread and its dough were studied by measuring the rheological properties, thermomechanical properties, alveograph properties and the quality indicators of whole wheat steamed bread. The results showed that the stability time of whole wheat dough increased with the increasing of GOD content (less than 300 U/kg), but there was no significant change in the water absorption and dough development time. Peak viscosity (C3) and retention viscosity (C4) increased, indicating the stability of the dough was stronger. When the amount of GOD addition was 300 U/kg, the elastic modulus and viscous modulus of the whole wheat dough the largest, the tan δ value was the lowest, the solid characteristics of the whole wheat dough are enhanced, and the mechanical strength increased. 300 U/kg GOD addition increased the P value, L value and W value of the dough, improved the toughness, ductility and gas holding capacity of the dough. The quality parameters of whole wheat steamed bread showed that, with the addition of GOD increasing (less than 300 U/kg), the specific volume increased, while hardness, chewiness and adhesion of steamed bread significantly reduced, and the quality was improved, but excessive GOD (500 U/kg) had a negative impact on its quality. In summary, when GOD 300 U/kg is added, the network structure of the dough and the quality of the whole wheat steamed bread can be improved.