Effect of yeast glutatione on rheological properties of wheat dough
2000
Wang, H. | Karadjov, G. | Roshkova, Z. | Angelov, A. (Higher Institute of Food and Flavour Institute, BG-4002 Plovdiv (Bulgaria))
The effects of yeast derived glutathione (GSH) on wheat dough were tested through farinografic experiments. Comparing the results, we found that the total GSH concentration decreases in the following order: compressed yeast, active dry yeast, mutant yeast, which corresponds to the extracelular GSH concentrations as well. However, the ratio of GSH content in cells anf broth was kept relatively constant within the range 1.03 to 1.86. Farinograms obtained show that the rheological properties (consistency and mixing tolerance) of dough worsen with the fermentation and mixing time proceeding. The rheological properties of fermented dough were closely related, indicating that the level of glutathione contribuled by yeast was a large extent not available to react with flour proteins.
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