The Effect of Glucose Oxidase on Physicochemical Properties of Frozen Dough during Storage
In order to improve the phenomenon of quality degradation of frozen dough,this paper investigated the effect of glucose oxidase(GOX)on the quality of tortillas before and after dough freezing by measuring the water holding properties of corn dough,gluten bloating index,and textural properties of tortillas.The results showed that the best improvement effect was achieved when GOX was added at 0.010%,which increased the water retention of the dough by 30.44%,increased the gluten swelling index by 13.12%;and the hardness of the product decreased by about 20%compared with the control group.This study provides theoretical references for adding GOX to improve the quality of corn tortillas.
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