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The effects of methoxy‐ p ‐benzoquinone and some related compounds on bread quality
Author(s) -
Greer E. N.,
Halton P.,
Hutchinson J. B.,
Moran T.
Publication year - 1953
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740040106
Subject(s) - food science , wheat germ , fermentation , chemistry , benzoquinone , chloroform , yeast , organic chemistry , biochemistry
Following the identification of (I) methoxy‐ p ‐benzonquinone and (II) 2:6‐dimethoxy‐ p ‐benzoquinone in the chloroform extract of yeast‐fermented wheat germ, the bread‐improving properties of natural and synthetic preparations of these compounds have been studied. A positive effect of (I) on loaf volume and an adverse effect of both on loaf colour have been found. Preliminary feeding trials on rats have shown no toxic effects at five times the levels of (I) which might occur in over‐fermented wholemeal bread. Examination of a range of quinoids has revealed some capable of improving loaf volume but none free from adverse effect on colour which is probably due to chemical instability.