Impact of reducing and oxidising agents on the wheat flour dough dynamic rheological properties
2011
Pecivova, P.,Univerzita Tomase Bati, Zlin (Czech Republic). Ustav Technologie a Mikrobiologie Potravin | Pavlinek, V.,Univerzita Tomase Bati, Zlin (Czech Republic). Centrum Polymernich Materialu | Hrabe, J.,Univerzita Tomase Bati, Zlin (Czech Republic). Ustav Technologie a Mikrobiologie Potravin | Valasek, P.,Univerzita Tomase Bati, Zlin (Czech Republic). Ustav Biochemie a Analyzy Potravin | Bouda, L.,Univerzita Tomase Bati, Zlin (Czech Republic). Ustav Technologie a Mikrobiologie Potravin
Dynamic measurements with an oscillatory rheometer were made to study the rheological properties of wheat flour doughs and to examine how they are related to the composition of dough (the addition of oxidising and reducing agents). It was found that L-cysteine hydrochloride monohydrate (0.6 x 10**-2 - 4.0 x 10**-2 wt.%), L-cysteine p. a. (0.6 x 10**-2 - 1.4 x 10**-2 wt.%) and glutathione-inactivated dry yeast (1.8 x 10**-2 - 14.0 x 10**-2 wt.%) show softening effects. An interesting phenomenon was observed from the concentration of 2.4 x 10**-2 wt.% of L-cysteine p. a. as the process of weakening was decelerated. L-threonine, L-tryptophan within the concentration range of 2.0 x 10**-2 - 14.0 x 10**-2 wt.% and L-tyrosine, especially at concentrations 10.0 x 10**-2 - 14.0 x 10**-2 wt.%, have strengthening effects. L-cysteine hydrochloride monohydrate exhibited the strongest softening effect, while L-tryptophan had the strongest stiffening effect on the gluten network.
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