GARLIC EFFECTS ON DOUGH PROPERTIES

Addition of garlic to wheat flour dough causes it to rapidly break dow n during mixing but the cause of that effect is unknown. Our objective s were to determine if the effect was present in the clove or due to a n enzyme reaction and whether encapsulation would prevent the effect. Scallion and leek also cause rapid breakdown, but to a lesser extent. The dough-weakening effects were similar to effects of a,b-unsaturated carbonyl compounds rather than sulfide-disulfide interchange reaction s. The responsible compound was not pyruvic acid or alliinase but appe ared to form as a result of alliinase reactions. Garlic in the bread f ormula weakened the dough and resulted in bread with undesirable crumb grain characteristics and low volume. Encapsulated garlic increased d ough strength and did not affect loaf volume or crumb grain.