Publication no. C-1999-0726-04R |  VIEW ARTICLE

Effects of Oxido-Reductants on Rheological Properties of Wheat Flour Dough and Comparison with Some Characteristics of Extruded Noodles.

An-I Yeh (1,2) and Sy-Yu Shiau (3). (1) Graduate Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan. (2) Corresponding author. E-mail: <yehs@ccms.ntu.edu.tw> Phone: +886-2-2363-3148. Fax: +886-2-2362-0847. (3) Department of Food Sanitary, Tajen Junior College of Pharmacy, Yan-Puu, Taiwan. Cereal Chem. 76(5):614-620. Accepted April 21, 1999. Copyright 1999 American Association of Cereal Chemists, Inc.

The effects of oxido-reductants on the rheological properties of wheat flour dough were evaluated by using a capillary rheometer and an oscillatory rheometer at three temperatures. The oxidants potassium iodate (KIO(3)) and L-ascorbic acid (L -AA) significantly increased the apparent viscosity and G(prime) and decreased loss tangent at low temperatures of 30 and 60°C due to enhanced formation of disulfide bonds. The reductant glutathione (GSH) had the opposite effect. Heating caused the gelatinization of starch, which diminished the effects of the oxido-reductants and produced doughs with similar rheological properties at 80°C. The correlation between dough rheology and characteristics of extruded noodles was also studied.