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Can Glucose Oxidase Improve the Quality of Noodles?



Noodles are one of the main foods in the north of China, but it is not easy to make high-quality noodles with ordinary wheat flour. Usually, some food additives are added during noodle processing to make the cooked noodles smooth, chewy, elastic, with good color, and not sticky. However, due to frequent food safety issues in recent years, the safety of some food additives has been controversial. Therefore, the country has increasingly strict requirements for food safety and has introduced multiple food regulations. Some food additives that were previously used to improve noodle quality have been banned. Enzyme preparations with recognized safety, on the other hand, have been widely used. In the field of noodle processing, enzyme preparations such as amylase, xylanase, lipase, and glucose oxidase have been used. Glucose oxidase used in wheat flour can improve the processing performance of wheat flour, enhance the gluten strength of the dough, improve the sensory and eating quality of processed foods, and improve the nutritional value of wheat flour. Below we introduce the improvement effect of glucose oxidase on noodle quality.


Improvement of noodle quality by glucose oxidase


Glucose oxidase is a biocatalyst extracted from microorganisms. Its application in food can help preserve color, prevent browning, protect vitamin C, and extend the shelf life of food. Adding a certain amount of glucose oxidase to wheat flour can have the following effects:


  • Increase the elastic modulus G and viscous modulus G of the dough, making the dough more elastic and improving its water-holding capacity. It can effectively improve the chewiness of the noodles and the appearance of the noodles.

  • The use of glucose oxidase is conducive to the increase of lysine, which allows part of the globulin and albumin to participate in the formation of gluten, increase the quantity and improve the quality of gluten, and significantly improve the quality of the dough.

  • Improve the elasticity and strength of gluten, prolong the formation and stabilization time of the dough, reduce the degree of dough weakening, increase the dough's tensile strength and improve the shear resistance of the noodles, making it more chewy and resistant to boiling, so that the surface of the noodles will not sag or stick to the soup.


The influence of the amount of glucose oxidase added


Is it the more glucose oxidase added, the better? Not necessarily. If the amount of glucose oxidase is too large, it will reduce the quality of the dough and reduce its stability time and flour quality index. It will also have a weakening effect on the quality of the noodles. At the same time, gluten proteins will be over-oxidized, the intact layer structure of gluten will be destroyed, irregular mesh structures will appear on the surface, and a large number of voids will appear, making the dough's performance worse and not conducive to the processing of various foods. Therefore, the amount of glucose oxidase should be controlled within a certain range. The recommended addition amount is between 0.003% and 0.005%, and the maximum should not exceed 0.008%. If the amount added is too large, it will not only increase the cost of the product, but also have adverse effects on the quality of the dough and noodles, producing counterproductive effects.



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