This research examines the use of three enzymes [glucose oxidase (GOX), hexose oxidase (HOX) and xylanase (XYL)] and their combinations [GOX-XYL and HOX-XYL] on the dough handling properties of CDC Plentiful and Stettler wheat cultivars prepared at reduced (1.0% wt. by flour) and normal (2.0% wt. by flour) NaCl levels. Properties investigated include dough rheology, stickiness, and ratio of resistance to extension and extensibility. The inclusion of XYL and its combinations with GOX and HOX increased the stickiness, yielded lower dough strength indicated by rheology, and reduced the ratio of resistance to extension and extensibility. The inclusion of oxidative enzymes yielded a stronger dough, where HOX addition to dough had the lowest stickiness values and highest |G*| values, whereas GOX addition led to the highest ratio of resistance to extension - extensibility. NaCl only had minor effects overall on dough strength and stickiness for the cultivars studied. Overall, superior dough handling properties were observed with oxidative enzyme addition (GOX and HOX) suggesting that the increased crosslinking that occurs could aid in improving low sodium bread dough properties. This article is protected by copyright. All rights reserved.

中文翻译：

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酶促交联改善在正常和减少 NaCl 环境中制备的面团的处理性能

本研究检验了三种酶 [葡萄糖氧化酶 (GOX)、己糖氧化酶 (HOX) 和木聚糖酶 (XYL)] 及其组合 [GOX-XYL 和 HOX-XYL] 对 CDC Plentiful 和 Stettler 小麦品种的面团处理特性的使用在降低的（面粉重量的 1.0%）和正常（面粉重量的 2.0%）NaCl 水平下制备。研究的特性包括面团流变学、粘性以及抗延展性和延展性的比率。包含 XYL 及其与 GOX 和 HOX 的组合增加了粘性，产生了较低的流变学表明的面团强度，并降低了抗拉伸性和延展性的比率。氧化酶的加入产生了更强的面团，其中 HOX 添加到面团中具有最低的粘性值和最高的 |G*| 价值观，而 GOX 添加导致最高的抗延展性比 - 延展性。对于所研究的品种，NaCl 对面团强度和粘性的总体影响很小。总体而言，通过添加氧化酶（GOX 和 HOX）观察到优异的面团处理特性，表明发生的交联增加有助于改善低钠面包面团的特性。本文受版权保护。版权所有。