Impact of reducingand oxidising agents on the wheat flour dough dynamicrheological properties

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F11%3A43865226" target="_blank" >RIV/70883521:28110/11:43865226 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Impact of reducingand oxidising agents on the wheat flour dough dynamicrheological properties
Original language 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 x10-2-4.0 x10-2 wt.%), L-cysteine p.a. (0.6 x10-2-1.4 x10-2 wt.%) and glutathione-inactivated dry yeast (1.8 x10-2-14.0 x10-2 wt.%) show softening effects. An interesting phenomenon was observed from the concentration of 2.4 x10-2 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 of2.0 x10-2-14.0 x10-2 wt.% and L-tyrosine, especially at concentrations 10.0 x10-2-14.0 x10-2 wt.%, have strengthening effects. L-cysteine hydrochloride monohydrate exhibited the strongest softening effect while L-tryptophan had the strong
Czech name
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Czech description
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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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Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
ISSN
1211-8516
e-ISSN
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Volume of the periodical
59
Issue of the periodical within the volume
1
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
7
Pages from-to
191-198
UT code for WoS article
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EID of the result in the Scopus database
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