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Effect of Oxidation on the Dynamic Rheological Properties of Wheat Flour‐Water Doughs
Author(s) -
Miller K. A.,
Hoseney R. C.
Publication year - 1999
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.1999.76.1.100
Subject(s) - chemistry , hydrogen peroxide , rheology , glucose oxidase , ascorbic acid , absorption of water , dynamic modulus , food science , dynamic mechanical analysis , organic chemistry , enzyme , botany , polymer , composite material , materials science , biology
Oxidation increased the strength of the dough. Addition of ascorbic acid or azodicabonamide (ADA) to dough increased both elastic modulus ( G ′) and viscous modulus ( G ″), while addition of cysteine decreased both values. Hydrogen peroxide, from either calcium peroxide or glucose oxidase, increased G ′ and G″ and decreased tan δ ( G ″/ G ′) values. In addition to strengthening the dough, hydrogen peroxide dried the dough, but ADA did not. The absorption of doughs containing 20 GU of glucose oxidase (source of hydrogen peroxide) could be increased by ≈5% without altering the rheological properties. Presumably, the mobility of water in the gel formed by oxidative gelation decreased, thereby causing a drying of the dough.