| The effect of the combination of reducing and oxidising agents on the viscoelastic properties of dough and sensory characteristics of buns. | |
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MedLine Citation:
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PMID: 20564445 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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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. |
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Authors:
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Pavlína Pecivová; Vladimír Pavlínek; Jan Hrabe |
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Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't |
Journal Detail:
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Title: Journal of the science of food and agriculture Volume: 90 ISSN: 1097-0010 ISO Abbreviation: J. Sci. Food Agric. Publication Date: 2010 Aug |
Date Detail:
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Created Date: 2010-06-24 Completed Date: 2011-01-18 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0376334 Medline TA: J Sci Food Agric Country: England |
Other Details:
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Languages: eng Pagination: 1681-7 Citation Subset: IM |
Copyright Information:
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Copyright (c) 2010 Society of Chemical Industry. |
Affiliation:
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Department of Food Technology and Microbiology, Faculty of Technology, Tomas Bata University in Zlín, T.G. Masaryka 275, Zlín, Czech Republic. pecivova@ft.utb.cz |
Export Citation:
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| MeSH Terms | |
Descriptor/Qualifier:
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Amino Acids Ascorbic Acid Bread / standards* Cooking* Elasticity Flour* Food Additives* Humans Oxidants* Reducing Agents* Starch / chemistry* Viscosity Yeast, Dried |
| Chemical | |
Reg. No./Substance:
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0/Amino Acids; 0/Food Additives; 0/Oxidants; 0/Reducing Agents; 50-81-7/Ascorbic Acid; 9005-25-8/Starch |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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