Publication no. C-2004-1013-04R |  VIEW ARTICLE

Effect of Number of Carbons in Added Disulfide on Breadmaking Quality.

Masaharu Seguchi (1,2) and Makoto Abe (3). (1) Faculty of Home Economics, Laboratory of Food Technology, Kobe Women’s University, Suma-Ku, Kobe City, 654-8585, Japan. (2) Corresponding author. E-mail: <seguchi@suma.kobe-wu.wu.ac.jp> (3) Faculty of Intercultural Studies, Dept. of Japanese Studies, Gakushuin Women’s College, Tokyo, 162-8650 Japan. Cereal Chem. 81(6):710-713. Accepted August 10, 2004. Copyright 2004 American Association of Cereal Chemists, Inc.

Breadmaking properties such as bread height and specific volume were improved in bread from wheat flour with added disulfides such as dimethy disulfide (M(2)S(2)), diethyl disulfide (E(2)S(2)), dipropyl disulfide (Pro(2)S(2)), and dibutyl disulfide (B(2)S(2)). 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.