ASCORBATE IMPROVER EFFECTS, DOUGH MIXING PROPERTIES AND BREAD QUALITY INTERDEPENDENCE ON FLOUR PROTEIN COMPOSITION

摘要

It has been repeatedly demonstrated that dough mixing, rheological properties and bread quality are related to protein composition.1'2 The best relationships deal with the amounts and molecular weight distribution of the polymeric glutenin proteins. Except for one early study by Pomeranz3 in 1965, the effects of exogenous oxidizing agents on these relationships have not been considered. In this paper, a set of 27 wheat cultivars and breeding lines with a wide variation in the baking improvement response to ascorbate, dough mixing work input, and bread quality were analysed for protein composition and protein thiol distribution. An analysis was also made of the effect of AA on the protein composition and protein thiol distribution in dough samples at different stages of mixing and proofing.