Influence of oxygen content of kneading atmosphere on oxygen uptake and relaxation index of bread dough with various additives
2014
Buche, François | Davidou, Sylvie | Verté, F | Rouillé, J | Potus, Jacques | Nicolas, Jacques | Coulon, Marion | Ingénierie Procédés Aliments (GENIAL) ; Institut National de la Recherche Agronomique (INRA)-AgroParisTech-Conservatoire National des Arts et Métiers [Cnam] (Cnam)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA) | Moulins Soufflet | Groupe Puratos | Génie industriel alimentaire (GENIAL) ; Institut National de la Recherche Agronomique (INRA)-AgroParisTech-Conservatoire National des Arts et Métiers [Cnam] (Cnam) | ANRT grant N° 134/2007 ; Moulins Soufflet (France) ; Puratos Group (Belgium) ; Association Nationale de la Recherche et de la Technologie (France) (134/2007 )
The role of oxygen during mixing of bread dough was investigated using a unique air-tight mixer in which oxygen content of the atmosphere surrounding the dough was fixed at different levels ranging from 10 to 30%. Effects of the presence in bread dough composition of various O-2 consumers, such as yeast, lipoxygenase (LOX), and additional glucose oxidase (GOX) and/or soybean or horse bean flour (containing LOX), were studied in order to characterize the competition phenomena for oxygen in the different conditions. O-2 uptake by dough during mixing was followed and relaxation tests were performed on the resulting bread dough. Variation of O-2 level of the gaseous atmosphere had no theological impact on basic bread dough (with no additional oxidative system), even though this level was found to lead to an increase of O-2 consumption by dough, especially at the beginning of mixing. The competition for O-2 consumption among yeast, LOX and GOX was decreased by kneading under a 30% O-2 atmosphere, enabling GOX to reveal its structuring effect. Finally, mixing bread dough containing GOX under O-2-enriched atmosphere enabled keeping a standard dough relaxation index, even though dough water content was increased. This opens new perspectives for improving bread softness.
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