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

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

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 age...

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Bibliographic Details
Main Authors: Pavlína Pečivová, Vladimír Pavlínek, Jan Hrabě, Stanislav Kráčmar
Format: Article
Language:English
Published: Mendel University Press 2008-01-01
Series:Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
Subjects:
additive
dough
gluten
amino acid
rheology
Online Access:https://acta.mendelu.cz/56/5/0163/

Internet

https://acta.mendelu.cz/56/5/0163/

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