Effect of Peroxidase on Textural Quality of Dough and Arabinoxylan Characteristics Isolated from Whole Wheat Flour Dough.

Effect of peroxidase on arabinoxylans (pentosans) isolated from whole wheat flour and
instrumental textural parameters of whole wheat flour dough were studied. Significant
increase in dough hardness and decrease in adhesiveness was observed on treatment of
dough with peroxidase. Arabinoxylans isolated from peroxidase treated dough had higher
molecular weight, viscosity, arabinose to xylose ratio, ferulic acid, and protein contents
as compared to that of untreated dough. Arabinoxylans isolated from treated dough had
higher absorption at 280 and 320 nm indicating the association of proteins and ferulic acid
with arabinoxylans. Thus, the treatment of dough with peroxidase may catalyze the formation
of cross-linking between arabinoxylans as well as protein-arabinoxylan that could be
responsible for the alteration of the whole wheat flour dough characteristics.