LAUSR

Abstract The use of enzymes is attractive to the baking industry as an alternative to chemical oxidizers, as dough strengtheners, resulting in cleaner labels products (i.e., fewer ingredients). The quality parameters (proximate analysis, flour yield, gluten properties) and dough strength (i.e., empirical and fundamental rheology) of different wheat cultivars ranging in gluten strengths from weak (Harvest), intermediate (Lillian, CDC Plentiful and Stettler) and strong (Glenn) were analysed with the addition of chemical oxidizers (i.e., ascorbic acid, azodicarbonamide) or commercial enzymes (i.e., glucose oxidase and fungal xylanase). Glenn showed better quality attributes compared to the other cultivars, and responded well to additives, especially glucose oxidase which significantly improved dough strength. Glucose oxidase also improved the dough handling of weaker cultivars. Overall, the addition of enzymes resulted in comparable dough handling perhaps to chemical oxidizers when added at 50 or 100% of the permitted levels, but no differences were seen as a function of concentration.