Acta Univ. Agric. Silvic. Mendelianae Brun. 2011, 59, 191-198

https://doi.org/10.11118/actaun201159010191
Published online 2014-07-10

Impact of reducing and oxidising agents on the wheat flour dough dynamic rheological properties

Pavlína Pečivová1, Vladimír Pavlínek2, Jan Hrabě1, Pavel Valášek3, Lubomír Bouda1

1Ústav technologie a mikrobiologie potravin, Fakulta technologická, Univerzita Tomáše Bati ve Zlíně, nám. T. G. Masaryka, 275, 762 72 Zlín, Česká republika
2Centrum polymerních materiálů, Fakulta technologická, Univerzita Tomáše Bati ve Zlíně, nám. T. G. Masaryka, 275, 762 72 Zlín, Česká republika
3Ústav biochemie a analýzy potravin, Fakulta technologická, Univerzita Tomáše Bati ve Zlíně, nám. T. G. Masaryka, 275, 762 72 Zlín, Česká republika

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 × 10−2 − 4.0 × 10−2 wt.%), L-cysteine p. a. (0.6 × 10−2 − 1.4 × 10−2 wt.%) and glutathione-inactivated dry yeast (1.8 × 10−2 − 14.0 × 102 wt.%) show softening effects. An interesting phenomenon was observed from the concentration of 2.4 × 10−2 wt.% of L-cysteine p. a., where proces of weakening was decelerated. L-cysteine start making cystine by reaction of two cysteine molecules and proces of weakening was decelerated.
L-threonine, L-tryptophan within the concentration range of 2.0 × 10−2 − 14.0 × 10−2 wt.% and L-tyrosine, especially at concentrations 10.0 × 10−2 − 14.0 × 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.

References

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