The effect of the combination of reducing and oxidising agents on the viscoelastic properties of dough and sensory characteristics of buns.
BACKGROUND
The effects of mixtures of reducing and oxidising agents on the rheological characteristics and quality of wheat flour dough and the sensory characteristics of buns were studied.


RESULTS
In chemical analyses, no differences between control dough and doughs with individual mixtures of additives were found. Rheological measurements showed that increasing addition of L-ascorbic acid + L-tryptophan mixture to the dough increased its tenacity and decreased its extensibility. Increasing addition of L-ascorbic acid + L-threonine mixture also led to an increase in dough tenacity but to a slight increase in dough extensibility. Increasing addition of L-ascorbic acid + inactivated dry yeast mixture to the dough resulted in a decrease in tenacity and an increase in extensibility. Two other additive mixtures, L-ascorbic acid + L-cysteine hydrochloride monohydrate and L-cysteine p.a. + inactivated dry yeast, reduced both the tenacity and extensibility of the dough. In sensory analyses, differences in dryness, pliability, sensation when swallowing, quality and texture of buns with additive mixtures were found in comparison with control buns, but gumminess did not change significantly with increasing amount of additive mixtures.


CONCLUSIONS
The additive mixtures tested had a positive influence on bakery products.
Pecivová
Pavlína
P
Department of Food Technology and Microbiology, Faculty of Technology, Tomas Bata University in Zlín, T.G. Masaryka 275, Zlín, Czech Republic. pecivova@ft.utb.cz
Pavlínek
Vladimír
V
Hrabe
Jan
J
D000596:Amino Acids; D001205:Ascorbic Acid; D001939:Bread / Q000592:standards*; D003296:Cooking; D004548:Elasticity; D005433:Flour; D005503:Food Additives; D006801:Humans; D016877:Oxidants; D019163:Reducing Agents; D013213:Starch / Q000737:chemistry*; D014783:Viscosity; D015002:Yeast, Dried
D000596:Amino Acids; D005503:Food Additives; D016877:Oxidants; D019163:Reducing Agents; D013213:Starch; D001205:Ascorbic Acid