INFLUENCE OF REDUCING AND OXIDISING AGENTS ON RHEOLOGY OF WHEAT FLOUR DOUGH
INFLUENCE OF REDUCING AND OXIDISING AGENTS ON RHEOLOGY OF WHEAT FLOUR DOUGH
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还原剂和氧化剂对小麦面粉面团流变性的影响
DOI：
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发表时间：
2014
期刊：
影响因子：
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通讯作者：
S. Kracmar
中科院分区：
文献类型：
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作者：
P.;Pecivova;V.;Pavlinek;J.;Hrabe;S. Kracmar
本文研究了还原剂（L-半胱氨酸盐酸盐一水合物）、氧化剂（L-酪氨酸）和其它两种氨基酸（L-苏氨酸和L-色氨酸）对小麦粉面团流变学特性和品质的影响。氧化剂的加入增加了诸如韧性的值，并降低了在肺泡图上测量的延展性。从consistograph值，弱化的面团也减少。虽然还原剂增加面团的延展性和弱化度，但它们降低了面团的变形能。L-色氨酸的添加使面团的韧性有较大幅度的提高，但使面团的延伸性和变形能有较大幅度的降低。L-色氨酸对面团的稳定性较好
The effects of a reducing agent (L-cysteine hydrochloride monohydrate), oxidising agents (inactiva ted dry yeast, L-tyrosine) and other two amino acids (L-threonine and L-tryptophan) on the rheologi cal characteristics of wheat flour dough and its qualitywere studied. The addition of oxidising agents increases the values such as tenacity and decreases extensibility which were measured on the alveo graph. From the consistographvalues, weakening of the dough also decreases. While reducing agents increase the extensibility and weakening of the dough, they decrease its deformation energy. The ad dition of L-tryptophan caused ahigherincrease in tenacityof the doughbut on the otherhand alarger decrease in extensibility and deformation energy. L-tryptophan caused better stability of the dough