The effect of the combination of reducing and oxidising agents on the viscoelastic properties of dough and sensory characteristics of buns
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F10%3A63509482" target="_blank" >RIV/70883521:28110/10:63509482 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
The effect of the combination of reducing and oxidising agents on the viscoelastic properties of dough and sensory characteristics of buns
Original language description
BACKGROUND: The effects of mixtures of reducing and oxidising agents on the rheological characteristics and quality of wheat flour dough and the sensory characteristics of buns were studied. RESULTS: In chemical analyses, no differences between control dough and doughs with individual mixtures of additives were found. Rheological measurements showed that increasing addition of L-ascorbic acid + L-tryptophan mixture to the dough increased its tenacity and decreased its extensibility. Increasing additionof L-ascorbic acid+L-threonine mixture also led to an increase in dough tenacity but to a slight increase in dough extensibility. Increasing addition of L-ascorbic acid + inactivated dry yeast mixture to the dough resulted in a decrease in tenacity and an increase in extensibility. Two other additive mixtures, L-ascorbic acid + L-cysteine hydrochloride monohydrate and L-cysteine p.a. + inactivated dry yeast, reduced both the tenacity and extensibility of the dough. In sensory analyses, d
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of the Science of Food and Agriculture
ISSN
1097-0010
e-ISSN
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Volume of the periodical
90
Issue of the periodical within the volume
10
Country of publishing house
GB - UNITED KINGDOM
Number of pages
7
Pages from-to
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UT code for WoS article
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EID of the result in the Scopus database
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