کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7593596 1492118 2015 20 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
The contribution of glutathione to the destabilizing effect of yeast on wheat dough
ترجمه فارسی عنوان
سهم گلوتاتیون در اثر بیثباتی مخمر بر روی خمیر گندم
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Any factor which impairs the development of the gluten network affects the gas retention capacity and the overall baking performance. This study aimed to examine why rising yeast concentrations (Saccharomyces cerevisiae) decrease the dough elasticity in an asymptotic manner. Since in 27 commercial fresh and dry yeasts up to 81 mg glutathione (GSH) per 1 g dry sample were found. Through the addition of reduced GSH in dough without yeast, the extent of dough weakening was analysed. Indeed rheological measurements confirmed that yeast-equivalent levels of GSH had a softening effect and during 3 h fermentation the weakening coefficient increased from 0.3% to 20.4% in a Rheofermentometer. The present results indicate that free -SH compounds, as represented by GSH, considerably contribute to the softening of dough through dead yeast cells.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 173, 15 April 2015, Pages 243-249
نویسندگان
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