Effect of oxidation on the dynamic rheological properties of wheat flour-water doughs

Oxidation increased the strength of the dough. Addition of ascorbic acid or azodicabonamide (ADA) to dough increased both elastic modulus (G') and viscous modulus (G''), while addition of cysteine decreased both values. Hydrogen peroxide, from either calcium peroxide or glucose oxidas...

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Bibliographic Details
Published in:Cereal chemistry 1999-01, Vol.76 (1), p.100-104
Main Authors: Miller, K.A. (Pillsbury Company, Minneapolis, MN.), Hoseney, R.C
Format: Article
Language:English
Subjects:
ACIDE ASCORBIQUE
ACIDO ASCORBICO
AGUA
ASCORBIC ACID
BETA-XYLANASE
Biological and medical sciences
BREADMAKING
CALCIUM OXIDE
CALCIUM PEROXIDE
CALIDAD
Cereal and baking product industries
CULTIVARS
DOUGHS
EAU
FARINE DE BLE
Food industries
FOOD TECHNOLOGY
Fundamental and applied biological sciences. Psychology
GELATION
GELIFICACION
GELIFICATION
GLICOSIDASAS
GLUCOSA OXIDASA
GLUCOSE OXIDASE
GLUCOSE OXYDASE
GLYCOSIDASE
GLYCOSIDASES
HARINA DE TRIGO
JELLIFICATION
LICHENASE
MASA DE PANADERIA
OXIDANTES
OXIDANTS
OXIDO DE CALCIO
OXYDANT
OXYDE DE CALCIUM
PANIFICACION
PANIFICATION
PATE DE CUISSON
PROPIEDADES REOLOGICAS
PROPRIETE RHEOLOGIQUE
QUALITE
QUALITY
REDUCCION
REDUCING AGENTS
REDUCTION
RESISTANCE MECANIQUE
RESISTENCIA MECANICA
RHEOLOGICAL PROPERTIES
STRENGTH
TECHNOLOGIE ALIMENTAIRE
TECNOLOGIA DE LOS ALIMENTOS
TENOX
VARIEDADES
VARIETE
VARIETIES
WATER
WHEAT FLOUR
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Summary:Oxidation increased the strength of the dough. Addition of ascorbic acid or azodicabonamide (ADA) to dough increased both elastic modulus (G') and viscous modulus (G''), while addition of cysteine decreased both values. Hydrogen peroxide, from either calcium peroxide or glucose oxidase, increased G' and G'' and decreased tan delta (G''/G') values. In addition to strengthening the dough, hydrogen peroxide dried the dough, but ADA did not. The absorption of doughs containing 20 GU of glucose oxidase (source of hydrogen peroxide) could be increased by approximately 5% without altering the rheological properties. Presumably, the mobility of water in the gel formed by oxidative gelation decreased, thereby causing a drying of the dough
ISSN:0009-0352
1943-3638
DOI:10.1094/CCHEM.1999.76.1.100