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Effect of Number of Carbons in Added Disulfide on Breadmaking Quality

¹Faculty of Home Economics, Laboratory of Food Technology, Kobe Women's University, Suma-Ku, Kobe City, 654-8585, Japan. ²Corresponding author. E-mail: seguchi@suma.kobe-wu.wu.ac.jp ³Faculty of Intercultural Studies, Dept. of Japanese Studies, Gakushuin Women's College, Tokyo, 162-8650 Japan.

Breadmaking properties such as bread height and specific volume were improved in bread from wheat flour with added disulfides such as dimethy disulfide (M₂S₂), diethyl disulfide (E₂S₂), dipropyl disulfide (Pro₂S₂), and dibutyl disulfide (B₂S₂). However, the amount of disulfides for maximum breadmaking properties was various and strongly related to the number of carbons (C) in the disulfide. Brabender farinographs of disulfide-wheat flour showed an interesting profile, and the properties of the modification of the width of the tail. Size-exclusion high performance liquid chromatography (SE-HPLC) of the wheat proteins in the control and the disulfide-added flours showed profiles of low, medium, and high molecular weight peaks. The area of the high molecular weight peak was larger in the disulfide-added flours than in the control, indicating that this protein was important for the improvement of breadmaking properties.