EFFECTS OF CERTAIN BREADMAKING OXIDANTS AND REDUCING AGENTS ON DOUGH RHEOLOGICAL PROPERTIES

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