title: Synergistic effect of Aspergillus tubingensis CTM 507 glucose oxidase in presence of ascorbic acid and alpha amylase on dough properties, baking quality and shelf life of bread.
abstract: The impact of Aspergillus tubingensis glucose oxidase (GOD) in combination with α-amylase and ascorbic acid on dough properties, qualities and shelf life of bread was investigated. Regression models of alveograph and texture parameters of dough and bread were adjusted. Indeed, the mixture of GOD (44 %) and ascorbic acid (56 %) on flour containing basal improver showed its potential as a corrective action to get better functional and rheological properties of dough and bread texture. Furthermore, wheat flour containing basal additives and enriched with GOD (63.8 %), ascorbic acid (32 %) and α- amylase (4.2 %) led to high technological bread making parameters, to decrease the crumb firmness and chewiness and to improve elasticity, adhesion, cohesion and specific volume of bread. In addition to that, the optimized formulation addition significantly reduced water activity and therefore decreased bread susceptibility to microbial spoilage. These findings demonstrated that GOD could partially substitute not only ascorbic acid but also α-amylase. The generated models allowed to predict the behavior of wheat flour containing additives in the range of values tested and to define the additives formula that led to desired rheological and baking qualities of dough. This fact provides new perspectives to compensate flour quality deficiencies at the moment of selecting raw materials and technological parameters reducing the production costs and facilitating gluten free products development. Graphical abstractᅟ.
authors.affiliation: Laboratoire de Microorganisme et de Biomolécules, Centre de Biotechnologie de Sfax, Université de Sfax, Route de Sidi Mansour Km 6, B.P 1177, 3018 Sfax, Tunisie.
authors.forename: Mouna
authors.initials: M
authors.lastname: Kriaa
authors.affiliation: Département Biologie, Institut Supérieur de Biotechnologie de Sfax, BP 3038, Sfax, Tunisie.
authors.forename: Rabeb
authors.initials: R
authors.lastname: Ouhibi
authors.affiliation: Département Biologie, Institut Supérieur de Biotechnologie de Sfax, BP 3038, Sfax, Tunisie.
authors.forename: Héla
authors.initials: H
authors.lastname: Graba
authors.affiliation: Département Biologie, Institut Supérieur de Biotechnologie de Sfax, BP 3038, Sfax, Tunisie.
authors.forename: Souhail
authors.initials: S
authors.lastname: Besbes
authors.affiliation: La Société Tunisienne de Production Alimentaire (STPA), Route de Gremda, Km 9.5, B.P 3000, Sfax, Tunisie.
authors.forename: Mohamed
authors.initials: M
authors.lastname: Jardak
authors.affiliation: Laboratoire de Microorganisme et de Biomolécules, Centre de Biotechnologie de Sfax, Université de Sfax, Route de Sidi Mansour Km 6, B.P 1177, 3018 Sfax, Tunisie ; Département Biologie, Institut Supérieur de Biotechnologie de Sfax, BP 3038, Sfax, Tunisie.
authors.forename: Radhouane
authors.initials: R
authors.lastname: Kammoun
keywords: A. tubingensis glucose oxidase; Ascorbic acid; Bread quality; Bread shelf life; Mixture design; α-amylase