RT Journal Article
SR Electronic
A1 Pečivová, Pavlína
A1 Pavlínek, Vladimír
A1 Hrabě, Jan
A1 Kráčmar, Stanislav
T1 The influence of reducing and oxidising agents on the rheology of wheat flour dough
JF Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
YR 2014
VO 56
IS 5
SP 163
OP 170
DO 10.11118/actaun200856050163
UL https://acta.mendelu.cz/artkey/acu-200805-0022.php
AB 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.