パン醸焙に関する研究(第15報) : Thioglycolic acidのDough軟化機構について

概要

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The softening of dough caused by small amount of thioglycolic acid was estimated by means of farinograph, extensograph and plastometer. The results obtained were as follows : 1) The width of farinograph was decreased and the consistency and weakening were increased.2)The relaxation of dough estimated by extensogram was increased and the steady state of load in relaxation curve was decreased.3) Viscosity estimated with plastometer was decreased. Sulfhydryl radical of gluten in reaction mixture was also determined by amperometric titration, after eliminating unreacted excess of thioglycolic acid by dialyzing. In other experiment, that radical of gluten was calculated from the tiration value of supernatant liquid of the reaction mixture containing precipitate produced by neutralization.It was found that the increase of SH values of gluten estimated in these two experiments was due to the action of thioglycolic acid.From these results it is reasonable to assume that the softening action of thioglycolic acid on dough is caused by reductive splitting of S-S linkage in gluten into two sulfhydryl radicals.
公益社団法人日本生物工学会の論文
1956-09-15