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Effect of Oxidation on the Dynamic Rheological Properties of Wheat Flour-Water Doughs1

January 1999 Volume 76 Number 1
Pages 100 — 104
K. A. Miller 2 , 3 and R. C. Hoseney 2 , 4

Contribution No. 98-435-J from the Kansas Experimental Station, Manhattan, KS 66506. Graduate research assistant and professor, respectively, Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506. Present address: The Pillsbury Company, 330 University Ave. S.E., Minneapolis, MN 55414. Corresponding author. E-mail: r_and_r@kansas.net Present address: R&R Research Services, Inc., 8831 Quail Lane, Manhattan, KS 66502.

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Accepted September 23, 1998.

Oxidation increased the strength of the dough. Addition of ascorbic acid or azodicabonamide (ADA) to dough increased both elastic modulus (G′) and viscous modulus (G″), while addition of cysteine decreased both values. Hydrogen peroxide, from either calcium peroxide or glucose oxidase, increased G′ and G″ and decreased tan δ (G″/G′) values. In addition to strengthening the dough, hydrogen peroxide dried the dough, but ADA did not. The absorption of doughs containing 20 GU of glucose oxidase (source of hydrogen peroxide) could be increased by ≈5% without altering the rheological properties. Presumably, the mobility of water in the gel formed by oxidative gelation decreased, thereby causing a drying of the dough.

© 1999 American Association of Cereal Chemists, Inc.