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 vis cous modulus (G"), while addition of cysteine decreased both values. Hydrog en peroxide, from either calcium peroxide or glucose oxidase, increased G' and G" and decreased tan delta (G"/') values. In addition to strengthening the dough, hydrogen peroxide dried the dough, but ADA did not. The absorpti on of doughs containing 20 GU of glucose oxidase (source of hydrogen peroxi de) could be increased by approximate to 5% without altering the rheologica l properties. Presumably, the mobility of water in the gel formed by oxidat ive gelation decreased, thereby causing a drying of the dough.