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Garlic Effects on Dough Properties
Author(s) -
MILLER R.A.,
HOSENEY R.C.,
GRAF E.,
SOPER J.
Publication year - 1997
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.1365-2621.1997.tb12243.x
Subject(s) - food science , chemistry , disulfide bond , wheat bread , sulfide , wheat flour , bread making , organic chemistry , biochemistry
Addition of garlic to wheat flour dough causes it to rapidly break down during mixing but the cause of that effect is unknown. Our objectives were to determine if the effect was present in the clove or due to an enzyme reaction and whether encapsulation would prevent the effect. Scallion and leek also cause rapid breakdown, but to a lesser extent. The dough‐weakening effects were similar to effects of a,b‐unsaturated carbonyl compounds rather than sulfide‐disulfide interchange reactions. The responsible compound was not pyruvic acid or alliinase but appeared to form as a result of alliinase reactions. Garlic in the bread formula weakened the dough and resulted in bread with undesirable crumb grain characteristics and low volume. Encapsulated garlic increased dough strength and did not affect loaf volume or crumb grain.