Evaluation of l-ascorbic acid oxidation on SH concentration in soy-wheat composite dough during resting period

Maforimbo, E.; Skurray, Geoffrey R.; Nguyen, Minh H.

doi:10.1016/j.lwt.2005.09.008

Cited by 21 publications

(21 citation statements)

References 8 publications

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“…Extractability properties under different extracting solutions showed that wheat-soy protein interactions were both non-covalent and covalent . Similar results were showed by Maforimbo, Skurray, and Nguyen (2007) who found that soy flour weakened wheat flour dough by increasing SH concentration. On the other hand, substitution of gluten proteins by non-gluten-forming proteins causes a dilution effect and consequently weakens the dough.…”

Section: Effect Of Soy Protein On Gluten Propertiessupporting

confidence: 88%

“…Maforimbo et al (2007) showed that soy flour weakened wheat flour dough by increasing SH concentration after 1 h dough resting. It appears that the formation of new cross-links in the gluten network during resting decreased mixture syneresis but soy protein weakened mixture during resting which led to an increment of mixture syneresis.…”

Section: Effect Of Mixing Water On Wheat-soy Mixturementioning

confidence: 99%

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Influence of soy protein on rheological properties and water retention capacity of wheat gluten

Roccia

Ribotta

Pérez

et al. 2009

LWT - Food Science and Technology

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Section: Effect Of Soy Protein On Gluten Propertiessupporting

confidence: 88%

Section: Effect Of Mixing Water On Wheat-soy Mixturementioning

confidence: 99%

Influence of soy protein on rheological properties and water retention capacity of wheat gluten

Roccia

Ribotta

Pérez

et al. 2009

LWT - Food Science and Technology

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“…Moreover, gluten weakening could be associated with increasing concentration of sulfhydryl (−SH) groups and with dilution effect caused by substitution of gluten proteins by nongluten‐forming proteins, as already mentioned (Maforimbo et al . ). Wang et al .…”

Section: Resultsmentioning

confidence: 97%

“…Ribotta et al (2005a,b) reported that weakening properties of nongluten flours could be attributed to the harmful effect of these products on gluten formation. Moreover, gluten weakening could be associated with increasing concentration of sulfhydryl (−SH) groups and with dilution effect caused by substitution of gluten proteins by nongluten-forming proteins, as already mentioned (Maforimbo et al 2007). Wang et al (2013) did not report the decrease in dough stability even at higher levels of hemp flour (40%).…”

Section: Thermo-mechanical Properties Of Doughmentioning

confidence: 87%

Bread Supplementation with Hemp Seed Cake: A By‐Product of Hemp Oil Processing

Pojić

Hadnađev

et al. 2015

Journal of Food Quality

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Hemp seed cake remaining after oil pressing was processed in the laboratory conditions to obtain hemp flour that influence the rheological properties of wheat dough, and the quality of bread was studied. The obtained hemp flour was mixed with wheat flour at different hemp/wheat flour ratios (0/100, 5/95, 10/90 and 20/80). The obtained results indicated that hemp flour affected water absorption and dough development time, and consequently bread volume, color and structural and textural properties of bread crumb regardless of the level of substitution. However, the presence of hemp flour in formulation, as being nongluten flour, did not necessarily distort all rheological properties. In this context, dough stability and dough strength were not significantly affected by the addition of hemp flour up to 10%, whereas substitution level of 20% resulted in the decrease (P < 0.05) of these parameters. Bread supplemented with hemp flour had higher nutritional value and provided elevated intake of important nutrients such as proteins and macro-and microelements, especially iron. PRACTICAL APPLICATIONSRecent scientific research indicated that hemp seed is a source of valuable nutrients, so it is recognized as one of nature's perfect balanced foods. In order to fulfill the requirements of sustainable food processing, the reutilization of food waste is a common issue especially due to the fact that food waste is rich in proteins, dietary fibers, antioxidants, colorants and other nutrients. In that sense, oilseed meals that remain after oil cold pressing have been recognized as one of the most valuable sources of proteins. One of the promising but not widely investigated cold-pressed seed meals is that which remains after cold pressing of hemp seeds known as hemp flour. Obtained results showed that the breads supplemented with hemp flour had higher nutritional value providing elevated intake of important nutrients such as proteins and macro-and microelements, especially iron, while reducing the metabolizable energy from carbohydrates.

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“…En cambio, cuando se agrega demasiado agente oxidante, resulta una sobreoxidación y el pan hecho en tales condiciones resulta con pequeño volumen, su miga exhibe un textura rígida y con pequeños alveolos (Pyler, 1973b). Cuando se agrega ácido ascórbico como aditivo, éste reacciona sobre los grupos sulfidrilos de una harina previo haber recibido la acción de la ácido-dehidroascórbicoreductasa presente en la harina con la pérdida de dos átomos de hidrógeno y la formación del ácido dehidroascórbico que es el agente que actúa como oxidante (Lagrain et al, 2008;Maforimbo et al, 2007;Lu y Seib, 1998;Kaid et al, 1997;Every et al, 1996). Otro oxidante difundido a partir de 1972 es la azodicarbonamida (ADA) que al igual que el ácido ascórbico tiene la propiedad de convertir los grupos sulfidrilos (SH) en disulfuros (SS) dejando residuos no agresivos al resto del sistema que constituye la masa (Fitchett y Frazier, 1986).…”

Section: Introductionunclassified

Optimización de los Niveles de los Agentes Oxidante/Reductor en la Panificación de Harina de Trigo

2011

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* Autor a quien debe ser dirigida la correspondenciaRecibido Feb. 28, 2011; Aceptado May. 02, 2011; Versión Final recibida May. 12, 2011 Resumen El objetivo de este trabajo fue optimizar los niveles del par oxidante/reductor para mejorar el comportamiento tecnológico de harinas. Para este fin se utilizaron las combinaciones: azodicarbonamida-bisulfito de sodio y ácido ascórbico-bisulfito de sodio. Se realizaron ensayos de panificación, determinando consistencia de la masa al final del amasado, volumen específico de pan y asignación de puntaje al pan y a la textura de miga a través de evaluación sensorial. Los resultados indicaron que el uso simultáneo de azodicarbonamida y un bajo nivel de bisulfito de sodio producen un ablandamiento de la masa con disminución de volumen específico del pan. Esto no ocurre, sin embargo, cuando el agente reductor se agrega en niveles cercanos a 100ppm. El uso simultáneo de ácido ascórbico y bisulfito de sodio, en niveles intermedios, produce un efecto benéfico muy importante por lo que su uso resulta altamente recomendable. Palabras clave: panificación,oxidante-reductor,acido ascórbico,azodicarbonamida,bisulfito de sodio Optimization of the Levels Oxidant/Reducer Agents in the Baking of Wheat Flour AbstractThe objective of this work was to optimize the levels of oxidant/reducer substances to improve the technological behaviour of flours. Combinations of azodicarbonamide and ascorbic acid with a reducing agent as sodium bisulfite were used. Experiences in bread-making were made determining the dough consistency at the end of mixing and the specific volume of bread. Also, the bread score and the texture score were obtained trough sensorial evaluation. The results indicated that in the case of simultaneous use of azodicarbonamide and low levels of sodium bisulfite produce a softening of the dough with a decrease in specific volume of bread. This does not occur when the reducing agent is added at levels close to 100ppm. The simultaneous use of ascorbic acid and sodium bisulfite, at intermediate levels, produces a very significant beneficial effect, so its use is highly recommended.

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Evaluation of l-ascorbic acid oxidation on SH concentration in soy-wheat composite dough during resting period

Cited by 21 publications

References 8 publications

Influence of soy protein on rheological properties and water retention capacity of wheat gluten

Influence of soy protein on rheological properties and water retention capacity of wheat gluten

Bread Supplementation with Hemp Seed Cake: A By‐Product of Hemp Oil Processing

Optimización de los Niveles de los Agentes Oxidante/Reductor en la Panificación de Harina de Trigo

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