摘要：There is a need to reduce the use of chemical oxidizing agents (potassium bromate, potassium iodate, benzoyl peroxide, calcium peroxide, azodicarbonamide, ascorbic acid) in the bread making industry. In order to meet the consumer demand for additives-free products, the baking industry is deeply involved in research for alternatives to these chemical improvers. For example, some enzyme preparations, especially oxidoreductases, may have the same positive effects on bread quality. Based on these considerations it was appreciated as being useful to make a study to reveal the influence of glucose oxidase addition on the quality of bread made from weak wheat flours, characterized by high deformation indices. After its addition to dough, fungal glucose oxidase improved the physical properties of bread made with flour showing poor bread potential (fragile gluten network). The observed improve for bread volume was maximum 14,42%, for porosity maximum 5,48% and for elasticity maximum 6,25%, comparing with reference bread. The improving effect of the fungal glucose oxidase was at the same level to that obtained with ascorbic acid. The maximum score obtained for bread supplemented with fungal glucose oxidase (95,81 points) was superior that the reference bread (88,13 points) and almost at the same level as bread supplemented with ascorbic acid (95,93 points). From this point of view it can be said that fungal glucose oxidase may successfully replace chemical oxidizing agents in trials to improve the quality of bread obtained from weak wheat flours
关键词：glucose oxidase; gluten network; weak flours; sulfhydryl groups
