The effect of the combination of reducing and oxidising agents on the viscoelastic properties of dough and sensory characteristics of buns

Pečivová, Pavlína; Pavlı́nek, Vladimı́r; Hrabě, Jan

doi:10.1002/jsfa.4002

Cited by 9 publications

(5 citation statements)

References 29 publications

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“…CDC Plentiful was the most affected by the concentration, with values being reduced to 20.3 kPa for the control to 8.2 kPa at the 100% level. The L‐cys addition increased extensible properties of dough, which impacted the storage modulus ( G ′) being higher when cysteine was added, and also impacted the | G *| (Pecivová, Pavlínek, & Hrabe, ). The lowest reduction was for cv.…”

Section: Resultsmentioning

confidence: 99%

“…Crumb firmness was found to be similar at the 0% and 50% concentration and then increased as it reached the maximum allowed concentration (100%) level since the loaves were denser in nature ( Figure 5d). The addition of L-cys contributed to increased water absorption; therefore in lower concentrations (50%), loaf compressibility decreased indicating softer crumb, whereas, with a further increase in L-cys concentration, the compressibility increased resulting in decreased crumb softness (i.e., higher crumb firmness values) (Elkhalifa & El-Tinay, 2002;Pecivová et al, 2010). Negative and significant correlation was found between oven rise and crumb firmness (r = −0.71, F I G U R E 5 The effect of L-cysteine (p < .001) for cultivar-type and concentration on the oven rise (cm) (a) and on the crumb firmness (gF) (b); and L-cysteine concentration 0%, 50%, and 100% on the oven rise (cm) (c) and on the crumb firmness (gF) (d).…”

Section: Baking Qualitymentioning

confidence: 99%

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Effect of L‐cysteine on the rheology and baking quality of doughs formulated with flour from five contrasting Canada spring wheat cultivars

et al. 2019

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Background and Objectives Wheat grain quality parameters are influenced by the composition of gluten proteins. To overcome wheat grain quality limitations, dough improvers such as reducing agents can be added to reduce mixing time and improve dough extensibility. The overall objective of this research was to examine the effect of L‐cysteine (L‐cys) concentration on the rheology and baking quality of doughs prepared using five western Canadian spring wheat cultivars. Findings The addition of L‐cys resulted in a significant (p < .05) decrease in dough strength and handling properties, where stronger gluten strength wheats were less affected by addition and had improved dough handling properties, loaf volume, and softer crumb structure. Conclusions The addition of L‐cys to wheat flours reduced mixing time up to 47%, increased loaf volume (up to 9%), and elasticity of the products, those characteristics are desired to increase the efficiency of the automated processes for bread products. Significance and novelty The optimization of time versus quality of bread is crucial for the industry. Therefore, reducing agents can be used in stronger wheat cultivars as means to improve efficiency of production (i.e., lower mixing time) and result in equal or higher quality bread loaf (i.e., loaf volume).

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Section: Resultsmentioning

confidence: 99%

Section: Baking Qualitymentioning

confidence: 99%

Effect of L‐cysteine on the rheology and baking quality of doughs formulated with flour from five contrasting Canada spring wheat cultivars

et al. 2019

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“…L-cysteine was often used in dough to improve its rheological characteristics [ 22 ]. Yadav proposed that the discoloration of dough could be prevented by L-cysteine (90 ppm), which showed that L-cysteine could be used as a potential browning inhibitor for pasta products [ 23 ].…”

Section: Introductionmentioning

confidence: 99%

Inhibition of L-Cysteine on the Browning of Fresh Wet Noodles

Guo

Zhu

2021

Foods

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This research explored the effect of L-cysteine on the browning of fresh wet noodles (FWN). With the increasing addition of L-cysteine (0.02–0.1%), the ΔL* decreased and Δa*, Δb* increased. The L-cysteine could reduce the pH value and polyphenol oxidase (PPO) activity and increase the retention rate of polyphenol of FWN. It suggested that L-cysteine could inhibit the browning of FWN by decreasing pH value, PPO activity, and the oxidation of polyphenols. In the in vitro PPO solution, the inhibitory effect of L-cysteine on PPO activity was related to the decrease in pH and the ability of chelating Cu2+. According to UPLC-TOF-MS analysis, L-cysteine could reduce the generation of browning products, which suggested that L-cysteine could react with the browning intermediate product (quinone) and generate a light-colored substance (-C9H10NO4S). L-cysteine effectively inhibited the browning of FWN and had the potential to be used in noodle industry.

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“…Therefore, exogenous components are added to improve gluten network and adjust the performance of end products in the volume, texture, and nutrition. These additives include chemical additives, such as iodate [9], ascorbic acid [10] and peroxide [11], enzymes such as glutamyl transferase, glucose oxidase and xylanase [12,13], and microorganisms [14,15]. However, these additives also have certain drawbacks, such as instability, high price, lack of source, or tolerance [11,16].…”

Section: Introductionmentioning

confidence: 99%

Impact of Punicalagin on the Physicochemical and Structural Properties of Wheat Flour Dough

Peng

Tian

2019

Foods

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The study explored punicalagin (PGN) as a wheat flour enhancer. The impact of PGN on the physicochemical and structural properties of wheat flour have been investigated. It turned out that PGN increased the formation time, stability, tensile resistance, extension, and viscoelasticity of the dough at the concentrations of 0.13 and 0.26 mg/g. Scan electron microscope images of the cross section of the dough displayed a more compact and ordered network structure with the addition of 0.13 and 0.26 mg/g PGN. Fourier transform infrared spectroscopy spectra indicated an increase of α-helix and β-sheet content. However, nonlinear enhancing effects of PGN on the stretching properties, rheology, and structural properties of the dough were observed at concentrations of 0.39 and 0.52 mg/g. Correspondingly, cleavages were observed on the cross section of the dough and the content of β-sheet showed a trend of reduction in the dough with addition of PGN at high concentrations. Taken together, these results indicated the potential usage of PGN as a wheat flour enhancer of natural origin at the concentration below 0.39 mg/g in the flour.

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The effect of the combination of reducing and oxidising agents on the viscoelastic properties of dough and sensory characteristics of buns

Cited by 9 publications

References 29 publications

Effect of L‐cysteine on the rheology and baking quality of doughs formulated with flour from five contrasting Canada spring wheat cultivars

Effect of L‐cysteine on the rheology and baking quality of doughs formulated with flour from five contrasting Canada spring wheat cultivars

Inhibition of L-Cysteine on the Browning of Fresh Wet Noodles

Impact of Punicalagin on the Physicochemical and Structural Properties of Wheat Flour Dough

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