Impact of reducing and oxidising agents on the wheat flour dough dynamic rheological properties
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 −...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Mendel University Press
2011-01-01
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| Series: | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
| Subjects: | |
| Online Access: | https://acta.mendelu.cz/59/1/0191/ |
| _version_ | 1818614861314129920 |
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| author | Pavlína Pečivová Vladimír Pavlínek Jan Hrabě Pavel Valášek Lubomír Bouda |
| author_facet | Pavlína Pečivová Vladimír Pavlínek Jan Hrabě Pavel Valášek Lubomír Bouda |
| author_sort | Pavlína Pečivová |
| collection | DOAJ |
| description | 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 × 10−2 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. |
| first_indexed | 2024-12-16T16:24:44Z |
| format | Article |
| id | doaj.art-cd6047baa0a4485cb5e696015870b60c |
| institution | Directory Open Access Journal |
| issn | 1211-8516 2464-8310 |
| language | English |
| last_indexed | 2024-12-16T16:24:44Z |
| publishDate | 2011-01-01 |
| publisher | Mendel University Press |
| record_format | Article |
| series | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
| spelling | doaj.art-cd6047baa0a4485cb5e696015870b60c2022-12-21T22:24:47ZengMendel University PressActa Universitatis Agriculturae et Silviculturae Mendelianae Brunensis1211-85162464-83102011-01-0159119119810.11118/actaun201159010191Impact of reducing and oxidising agents on the wheat flour dough dynamic rheological propertiesPavlína Pečivová0Vladimír Pavlínek1Jan Hrabě2Pavel Valášek3Lubomír Bouda4Ústav technologie a mikrobiologie potravin, Fakulta technologická, Univerzita Tomáše Bati ve Zlíně, nám. T. G. Masaryka, 275, 762 72 Zlín, Česká republikaCentrum polymerních materiálů, Fakulta technologická, Univerzita Tomáše Bati ve Zlíně, nám. T. G. Masaryka, 275, 762 72 Zlín, Česká republikaÚstav technologie a mikrobiologie potravin, Fakulta technologická, Univerzita Tomáše Bati ve Zlíně, nám. T. G. Masaryka, 275, 762 72 Zlín, Česká republikaÚstav biochemie a analýzy potravin, Fakulta technologická, Univerzita Tomáše Bati ve Zlíně, nám. T. G. Masaryka, 275, 762 72 Zlín, Česká republikaÚstav technologie a mikrobiologie potravin, Fakulta technologická, Univerzita Tomáše Bati ve Zlíně, nám. T. G. Masaryka, 275, 762 72 Zlín, Česká republikaDynamic 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 × 10−2 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.https://acta.mendelu.cz/59/1/0191/doughamino acidviscoelastic propertiesflour |
| spellingShingle | Pavlína Pečivová Vladimír Pavlínek Jan Hrabě Pavel Valášek Lubomír Bouda Impact of reducing and oxidising agents on the wheat flour dough dynamic rheological properties Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis dough amino acid viscoelastic properties flour |
| title | Impact of reducing and oxidising agents on the wheat flour dough dynamic rheological properties |
| title_full | Impact of reducing and oxidising agents on the wheat flour dough dynamic rheological properties |
| title_fullStr | Impact of reducing and oxidising agents on the wheat flour dough dynamic rheological properties |
| title_full_unstemmed | Impact of reducing and oxidising agents on the wheat flour dough dynamic rheological properties |
| title_short | Impact of reducing and oxidising agents on the wheat flour dough dynamic rheological properties |
| title_sort | impact of reducing and oxidising agents on the wheat flour dough dynamic rheological properties |
| topic | dough amino acid viscoelastic properties flour |
| url | https://acta.mendelu.cz/59/1/0191/ |
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