Effects of oxido-reductants on rheological properties of wheat flour doughand comparison with some characteristics of extruded noodles

The effects of oxido-reductants on the rheological properties of wheat flou r dough were evaluated by using a capillary rheometer and an oscillatory rh eometer at three temperatures. The oxidants potassium iodate (KIO3) and L-a scorbic acid (L -AA) significantly increased the apparent viscosity and G' and decreased loss tangent at low temperatures of 30 and 60 degrees C due t o enhanced formation of disulfide bonds. The reductant glutathione (GSH) ha d the opposite effect. Heating caused the gelatinization of starch, which d iminished the effects of the oxido-reductants and produced doughs with simi lar rheological properties at 80 degrees C. The correlation between dough r heology and characteristics of extruded noodles was also studied.