title: Impact of potassium bromate and potassium iodate in a pound cake system.
abstract: This study investigates the impact of the oxidants potassium bromate and potassium iodate (8, 16, 32, 64, and 128 micromol/g dry matter of egg white protein) on pound cake making. The impact of the oxidants on egg white characteristics was studied in a model system. Differential scanning calorimetry showed that the oxidants caused egg white to denature later. During heating in a rapid visco analyzer, the oxidants caused the free sulfhydryl (SH) group levels to decrease more intensively and over a smaller temperature range. The oxidants made the proteins more resistant to decreases in protein extractability in sodium dodecyl sulfate containing buffer during cake recipe mixing and less resistant to such decreases during cake baking. We assume that, during baking, the degree to which SH/disulfide exchange and SH oxidation can occur depends on the properties of the protein at the onset of the process. In our view, the prevention of extractability loss during mixing increased the availability of SH groups and caused more such loss during baking. During cooling, all cakes baked with added oxidants showed less collapse. On the basis of the presented data, we put forward that only those protein reactions that occur during baking contribute to the formation of a network that supports final cake structure and prevents collapse.
authors.affiliation: Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Center, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. edith.wilderjans@biw.kuleuven.be
authors.forename: Edith
authors.initials: E
authors.lastname: Wilderjans
authors.forename: Bert
authors.initials: B
authors.lastname: Lagrain
authors.forename: Kristof
authors.initials: K
authors.lastname: Brijs
authors.forename: Jan A
authors.initials: JA
authors.lastname: Delcour
mesh_terms: D001939:Bread; D001959:Bromates / Q000494:pharmacology*; D002152:Calorimetry, Differential Scanning; D003296:Cooking; D004220:Disulfides / Q000737:chemistry; D004527:Egg Proteins / Q000737:chemistry / Q000187:drug effects*; D004529:Egg White / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D007452:Iodates / Q000494:pharmacology*; D016877:Oxidants / Q000494:pharmacology*; D010084:Oxidation-Reduction; D017680:Potassium Compounds / Q000494:pharmacology*; D011489:Protein Denaturation / Q000187:drug effects
chemical_list: D001959:Bromates; D004220:Disulfides; D004527:Egg Proteins; D007452:Iodates; D016877:Oxidants; D017680:Potassium Compounds; C019536:potassium bromate; C039693:potassium iodate