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D‐Erythroascorbic Acid in Bakers’Yeast and Effects on Wheat Dough
Author(s) -
KIM H.S.,
SEIB P.A.,
CHUNG O.K.
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb09373.x
Subject(s) - food science , chemistry , yeast , gluten , wheat flour , ascorbic acid , oxidizing agent , wheat gluten , extraction (chemistry) , chromatography , biochemistry , organic chemistry
Extraction of hydrated and freeze‐dried bakers’yeast yielded ∼ 50 μg erythroascorbic acid (EAA) and 5 μg ascorbic acid (AA)/g dry yeast as determined by HPLC with electrochemical detection. D‐EAA (82 ppm based on flour) slightly increased the flow of dough as rest time increased. Gluten isolated from a flour‐water dough containing 82 ppm D‐EAA or 100 ppm Lcysteine stretched at a faster rate than control gluten. EAA like AA did not change dough development time. Unlike AA, EAA showed neither oxidizing effect on dough and gluten nor improving effects on bread.