Acta Chimica Slovaca (ACS) publishes papers on fundamental and applied aspects of chemistry, biochemistry, chemical technology, chemical engineering and process control, biotechnology and food technology. Welcome are also topics which include chemical aspects of materials, physical chemistry and chemical physics, analytical chemistry, macromolecular chemistry and biomedical engineering.

Changes of properties of wheat flour dough by combination L-ascorbic acid with reducing or oxidising agents

Pavlína Pečivová *, Vladimír Pavlínek a, Jan Hrabě

Department of Food Technology and Microbiology, Faculty of Technology, Tomas Bata University in Zlín, T.G.Masaryka 275, 762 72 Zlín, Czech Republic
a Polymer Centre, Faculty of Technology, Tomas Bata University in Zlín, T.G.Masaryka 275, 762 72 Zlín, Czech Republic

E-mail: * xpecivovap@seznam.cz

Abstract: Changes of properties of wheat flour doughs with reducing and oxidising agents and their combinations were measured on an oscillatory rheometer. A small addition of L-ascorbic acid (6.0 ×10–2 % w/w) to L-cysteine hydrochloride monohydrate leads to a lower reducing ability of L-cysteine hydrochloride monohydrate and the dough shows higher tenacity and lower extensibility. On the other hand, the same addition of L-ascorbic acid to inactivated dry yeast leads to an increase in the oxidising effect of the dough. L-ascorbic acid (oxidized by oxygen in the dough to dehydroascorbic acid) was found to be the strongest oxidising agent within the agents used while L-threonine was found to be the weakest oxidising agent. The combination of L-ascorbic acid+L-tryptophan had a stronger strengthening influence on the gluten network of wheat flour dough than the combination of L-ascorbic acid+L-threonine. Mainly combinations L-tryptophan and L-threonine with L-ascorbic acid showed interesting and new results.

Keywords: amino acid, dough, extensibility, tenacity

Full paper in Portable Document Format: acs_0097.pdf

Acta Chimica Slovaca, Vol. 4, No. 2, 2011, pp. 108—117