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Effects of Oxido‐Reductants on Rheological Properties of Wheat Flour Dough and Comparison with Some Characteristics of Extruded Noodles
Author(s) -
Yeh AnI,
Shiau SyYu
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.1999.76.5.614
Subject(s) - chemistry , rheology , potassium iodate , rheometer , wheat flour , ascorbic acid , starch , viscosity , food science , organic chemistry , iodine , composite material , materials science
The effects of oxido‐reductants on the rheological properties of wheat flour dough were evaluated by using a capillary rheometer and an oscillatory rheometer at three temperatures. The oxidants potassium iodate (KIO 3 ) and l ‐ascorbic acid ( l ‐AA) significantly increased the apparent viscosity and G ′ and decreased loss tangent at low temperatures of 30 and 60°C due to enhanced formation of disulfide bonds. The reductant glutathione (GSH) had the opposite effect. Heating caused the gelatinization of starch, which diminished the effects of the oxido‐reductants and produced doughs with similar rheological properties at 80°C. The correlation between dough rheology and characteristics of extruded noodles was also studied.