Change in the Amount of SDS-Insoluble Gluten by Oxidants during Breadmaking
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概要
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The effect of oxidants on the formation of sodium dodecyl sulfate insoluble gluten (SDS-ISG) during baking process was studied. The amount of the SDS-ISG in mixed dough increased linearly with increasing level of iodate. When the dough was allowed to rest at 30°C, a maximum appeared at around 9 ppm; the maximum shifted to 3 ppm when the dough was heated at 180°C. This result was found to be due to a marked decrease in the amount of SDS-ISG at a higher level of iodate. Similar results were obtained in heated doughs treated with bromate and ascorbic acid. Loaf volume was positively related to the amount of the SDS-ISG in the baked dough, but was unrelated to that in mixing and resting doughs. Polymerization and depolymerization of gluten proteins during the breadmaking process was discussed.
- 2001-05-01
著者
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Danno Gen-ichi
Department Of Agricultural Chemistry Kobe University
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Danno Gen-ichi
Department Of Biofunctional Chemistry Kobe University
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Yoshida Chiaki
Kyoto Junior College
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KIRIMURA Masumi
Kyoto Junior College
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