EFFECT OF REDUCING AGENTS ON WHEAT GLUTEN AND QUALITY CHARACTERISTICS OF FLOUR AND COOKIES

被引：1
作者：
Kumar, Naveen [1 ]
Khatkar, Bhupendar Singh [1 ]
Kaushik, Ravinder [1 ]
机构：
[1] Guru Jambheshwar Univ Sci & Technol, Dept Food Technol, Hisar 125001, Haryana, India
来源：
ANNALS OF THE UNIVERSITY DUNAREA DE JOS OF GALATI, FASCICLE VI-FOOD TECHNOLOGY | 2013年 / 37卷 / 02期
关键词：
wheat; gluten; L-cystine; glutathione; protease; cookies;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of the present study was to determine the effect of reducing agents (L-cystine, 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.
引用
收藏
页码：68 / 81
页数：14
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