Acta Univ. Agric. Silvic. Mendelianae Brun. 2008, 56, 163-170

https://doi.org/10.11118/actaun200856050163
Published online 2014-11-03

The influence of reducing and oxidising agents on the rheology of wheat flour dough

Pavlína Pečivová1, Vladimír Pavlínek1, Jan Hrabě2, Stanislav Kráčmar2

1Centrum polymerních materiálů, Fakulta technologická, Univerzita Tomáše Bati ve Zlíně, nám. T. G. Masaryka 275, 762 72 Zlín, Česká republika
2Ústav potravinářského inženýrství, Fakulta technologická, Univerzita Tomáše Bati ve Zlíně, nám. T. G. Masaryka 275, 762 72 Zlín, Česká republika

The effects of a reducing agent (L-cysteine hydrochloride monohydrate), oxidising agents (ina­cti­va­ted dry yeast, L-tyrosine) and other two amino acids (L-threonine and L-tryptophan) on the rheological characteristics of wheat flour dough and its quality were studied. The addition of oxidising agents increases the values such as tenacity and decreases extensibility which were measured on the alveograph. From the consistograph values, weakening of the dough also decreases. While reducing agents increase the extensibility and weakening of the dough, they decrease its deformation energy. The addition of L-tryptophan caused a higher increase in tenacity of the dough but on the other hand a larger decrease in extensibility and deformation energy. L-tryptophan caused better stability of the dough. L-treonine was found to be an oxidising agent. The dough with L-threonine weakened rapidly and therefore fast preparation of the dough is necessary. It means that the time of mixing and dough proo­fing must be reduced.

References

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