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

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2011

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis

ISSN

1211-8516

e-ISSN

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Svazek periodika

59

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

7

Strana od-do

191-198

Kód UT WoS článku

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EID výsledku v databázi Scopus

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