Cereal Chem 72:58-64  |  VIEW ARTICLE

Effects of Certain Breadmaking Oxidants and Reducing Agents on Dough Rheological Properties.

W. Dong and R. C. Hoseney. Copyright 1995 by the American Association of Cereal Chemists, Inc. 

A dynamic rheometer was used to characterize the effect of glutathione, potassium bromate, and two ascorbic acid isomers on the rheological properties of wheat flour doughs. During resting after mixing (dough relaxation), G' decreased and the loss tangent increased. The major factor causing those changes was suggested to be a sulfhydryl-disulfide interchange. Free radicals appeared to be involved in the sulfhydryl- disulfide interchange. Addition of potassium bromate to dough resulted an increase in G' and a decrease in loss tangent. L-threoascorbic acid was rheologically more effective than D-erythroascorbic acid. This was explained by the presence of an active glutathione dehydrogenase in wheat flour that is specific for both glutathione and L-threoascorbic acid.