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The effect of the combination of reducing and oxidising agents on the viscoelastic properties of dough and sensory characteristics of buns
Author(s) -
Pečivová Pavlína,
Pavlínek Vladimír,
Hrabě Jan
Publication year - 2010
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.4002
Subject(s) - viscoelasticity , food science , sensory system , chemistry , materials science , psychology , composite material , cognitive psychology
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. CONCLUSION: The additive mixtures tested had a positive influence on bakery products. Copyright © 2010 Society of Chemical Industry