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- Title
EFFECT OF REDUCING AGENTS ON WHEAT GLUTEN AND QUALITY CHARACTERISTICS OF FLOUR AND COOKIES.
- Authors
KUMAR, NAVEEN; KHATKAR, BHUPENDAR SINGH; KAUSHIK, RAVINDER
- Abstract
The aim of the present study was to determine the effect of reducing agents (Lcystine, glutathione and proteases) on wheat gluten recovery and quality characteristics of dough and cookies. PBW-343 and RAJ-3765 wheat varieties were analysed for physico-chemical properties which indicated that wheat variety RAJ-3765 had superior quality characteristics in comparison to PBW-343. Wet gluten and dry gluten %yields were reduced with addition of reducing agents. As the concentration of reducing agents increased gluten, yield decreased further. The dough strength (resistance to extension) decreased, whereas extension of dough increased significantly with the addition of reducing agents. Upon addition of reducing agents, spread factor increased, whereas hardness decreased. Glutathione was found to be the most effective reducing agent out of the three reducing agents used in this study.
- Subjects
REDUCING agents; GLUTEN; FLOUR quality; COOKIES; DOUGH; FOOD chemistry; GLUTATHIONE
- Publication
Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2013, Vol 37, Issue 2, p68
- ISSN
1843-5157
- Publication type
Article