ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS
SBORNIK
MENDELOVY
ZEMEDELSKE ALESNICKE
UNIVERZITY
VBRNE
Numbe
5,2008
gen
and
non-co alen ionic
bonds
and
hyd opho-
bic in e ac ions (Popineau e
ai.,
1994; Shew y e
al.,
1994; Shew y
and
Ta ham, 1997;Bel on, 1999;Lind-
say
and
Ske i , 1999). Recogni ion
and
unde s an-
ding o
he
ela ionship be ween iscoelas ic p o-
pe ies o glu en
and
bo h
densi y
and
dis ibu ion
o c oss-links o ming
he
h ee-dimensionalglu en
s uc u e s ill emain
he
main
objec i es o ce eal
biochemis y
and
heology (Bloksma, 1990; Co -
nee e
aI.,
1994;Shew ye
aI.,
1994;Janssen e
aI.,
1996;
Shew y
and
Ta ham, 1997;Bel on, 1999;Lindsay
and
Ske i , 1999;Le eb e e ai.,2003).
Addi i es
b ing
an
imp o emen
in
he
machine
abili yo
dough
as well as
he
quali y
and
o he
sen-
so y a ibu es o
he
inished p oduc . The use o
addi i es helps
no
onlyimp o e
bu
also main ain
he
quali y o bake y p oduc s. Some addi i es a e
used
by
he
milling
indus y
and
o he s a e
used
by
he
bake y indus y. Addi i es can
be
di ided in o
oxidan s
and
educ an s.
Cole (1973)
epo ed
ha oxidan s
p omo e
o ma-
iono disulphide
bonds
among
he
ex endedglu en
22
163
Abs ac
Recei ed:July 31,2008
P.
Peci o a,
V.
Pa linek,
J.
H abe, S.
K acma
INFLUENCE
OF
REDUCING
AND
OXIDISING
AGENTS
ON
RHEOLOGY
OF
WHEAT
FLOUR
DOUGH
ao nn e.dough, glu en, amino acid, heology
classes a e based on ha dness, colou
and
season o whea a ie ies. Ha d whea has
p o ein con en
han
so whea
and
is
used
o yeas - aised p oduc s. So whea is
used
chemicallylea enedp oduc s.
'iscoe asuc p ope ies o a glu en
p o ein
ma-
a undamen al impac on
he
heological
o whea
b ead
dough.
When
he
dough
mixing, glu en p o eins
o m
a con-
iscoelas ic ne wo k
mznou
he
dough
embedding disc e e igid
s a ch g anules. This quasi-solid s uc u e
lUU.U>l'-''-'-
in o aqueous phase composed o solu-
olysaccha ides, p o eins
and
emulsi ied lipids,
adough liquo ,
and
closes dispe sed gas phase
m o ai bubbles. The e o e, whea glu en can
mside ed a simpli ied
model
o a iscoelas ic
on o dough. Essen ially; whea glu en is com-
ao polyme ised glu enins
and
gliadins, which
ecen ly
been
e e ed o as whea p olamins
e
al.,
1994; Shew y
and
Ta ham, 1997).
~.h ee-dilne][1S10n:al
s uc u e o glu en ma ix
by co alen (disul ide) bonds, hyd o-
PECIVOV
A,
P.,PAVLINEK,
.,
HRABE,
J.,
KAACMAR,S.:The
in luence
o
educing
and
oxidising
agen s
on
he heoIogyo whea lou dough.Ac a uni . ag ic. e sil ic. Mendel. B un., 2008, LVI,No.5,
pp.163-170
The e ec s o a educing agen (L-cys eine hyd ochlo ide monohyd a e), oxidising agen s (inac i a-
ed d y yeas , L- y osine)
and
o he
wo amino acids (L- h eonine
and
L- yp ophan) on
he
heologi-
calcha ac e is ics o whea lou
dough
and
i s quali ywe es udied. The addi ion o oxidisingagen s
inc eases
he
alues
such
as enaci y
and
dec eases ex ensibili ywhichwe e
measu ed
on
he
al eo-
g aph. F om
he
consis og aph alues,weakeningo
he
dough
also dec eases.While educingagen s
inc ease
he
ex ensibili y
and
weakeningo
he
dough,
hey
dec ease i s de o ma ion ene gy.The ad-
di ion o L- yp ophancausedahighe inc easein enaci yo
he
dough
bu
on
he
o he
hand
ala ge
dec ease in ex ensibili y
and
de o ma ion ene gy. L- yp ophan caused
be e
s abili yo
he
dough.
-...
"'. n
...-i......" was
ound
o be an oxidising agen . The dough
wi h
L- h eonine weakened apidly
and
Y' "'~'Y' ,.,
...
" -i
A ...... o
he
dough
isnecessa y.
I
means ha
he
imeo mixing
and
dough
p oo-
VolumeLVI
L- h eonine
L- y osine
OH
O~
~OH
Whea
lou
Whi e whea lou (mois u e 14.3%,glu en in d y
ma e
36.4%,
Falling
numbe
339 s) p o ided by
Penam,K ome z, CzechRepublic,
sodium
chlo ide
and
edis illedwa e we e
used
in
he
s udy.
Addi i es
Amino acids L- y osine, L- h eonine, L- yp-
ophan
(Me ck KGaA, Da ms ad , Ge many); L-cy-
s eine hyd ochlo ide monohyd a e, inac i a ed
d y yeas (I eks GmbH,
Eppelbom,
Ge many) we e
used
o whea lou modi ica ion wi hin
he
con-
cen a ion ange o 0.08-0.14 w .% (calcula ed on
he
amoun
o lou in
dough
composi ion). Chemi-
cal o mulas a e shown
in
Fig. 1. To ally 24 samples
we e
p epa ed
and
analysed.
a slow oxidising agen (e.g. po assium b oma e) o
inc ease glu en b eakdown ea ly in
he
p ocess
and
glu en e o ma ionla e in
he
p ocess.
The aim o
he
s udy
was o compa e wo amino
acids
such
as L- h eonine
and
L- yp ophan agains
h ee known amino acids al eady
used
in lou mo-
di ica ion (L-cys eine hyd ochlo ide monohyd a e,
inac i a ed d y yeas
and
L- y osine). Conside ing
chemical s uc u e, i was in es iga ed
whe he
he
addi ion o L- h eonine
and
L- yp ophan leads
o glu en ne wo king by unco alen disulphide
bonds
and
hence
oxida ion e ec s. These amino
acids we e
added
a inc easing concen a ions
and
hei
in luence on
he
heological p ope ies o
whea lou
dough
was e alua ed.
MATERIAL
AND
METHODS
P.
PeCi o d,
Pa l{nek,
J
H abe,
S.
K dcma
OH
0,
NH l
hl
/
II
y".V,o
OVI~NH~
NH2SH
glu a hione
L- yp ophan
OH
Lc s elne
1:
S uc u e
o
aminoacids
164
molecules
and
hus
impa
gas- e aining
and
dough-
s eng heningp ope ies o glu en ilms.
Moss (1974)
epo ed
ha oxidising agen s make
he
dough
s i e as a esul o c oss-linking o p o-
ein molecules, whe eas educing agen s weaken
he
dough
as a esul o spli ing o disul ide bonds,
esul ingin a educ ionin molecula size.
I
isalso
epo ed
ha
he
main
eac iono oxidan s
is oxida ion o a ee sulphideg oupin o disulphide
moie ies; glu en p o eins o lou a e
hough
o be
he
main
a ge o his oxida ion
and
he
desi able e -
ec s o oxidan s a e ma ked s eng hening o an in-
c ease in
dough
elas ici y,imp o edmachine abili y
and
an inc eased olume o
he
inal loa (S au e ,
1990b).
Reducing agen s (like L-cys eine o glu ha hione)
belong o
dough
condi ione
used
o educe mixing
ime
and
imp o e ex ensibili y. They a e added o
b ead
o inc ease bake y
h oughpu
and
adjus o
lou a ia ion,
and
in a
numbe
o
o he
yeas
and
chemically lea ened applica ions. Disul ide
bonds
in glu en a e
b oken
mechanically du ing mixing
bu
hey
can be
b oken
chemically
by
cys eine o
glu a hione eac ions.
Cys eine is a p o ein amino acid ha has a sul -
hyd yl g oup a
he
end
o
he
molecule. Cys eine
is
impo an
o
dough
educ ion chemis ybecause
i
occu s in glu en p o ein om lou , in ipep ide
glu a hione omyeas ,
and
in a ee amino acid o m
as asyn he ic educingagen .
Du ing
mixing, glu en in lou is s e ched
and
pulled.
I
means ha i can be e o meddu ing
p oo-
ing
and
baking op o ide
he
s eng h
and
s uc u e
needed.
Oxidising
and
educing agen s can be
used
sepa-
a ely.Mo eo e , a educing agen can be
used
wi h
L - ex ensibili y, P
/L
-con igu a ion a io, G-
dough
swelling, W-de o ma ionene gy
The in luenceo educing
and
oxidisingagen s on heologyo whea lou
dough
165
Tp Max as
he
ime o each
maximum
p essu e in
seconds, Tol (Tole ance, s abili y) as
he
ime in se-
conds whe e
he
p essu e is highe
han
P Maxmi-
nus
20%,d opin p essu ea 250 second omP Max
minus
20% (D250)
and
d op in p essu e a 450 se-
cond
om P Max
minus
20%(D450).
RESULTS
AND
DISCUSSION
Figu es2
and
3illus a e
he
e ec o
he
indi idual
oxidising o educing agen s whe e only
he
highes
concen a ions o
he
amino acids in es iga ed a e
shown
while Tables I
and
II
summa ize
he
esul s
o all
dough
samples. The same concen a ions o
he
indi idualamino acids we e
used
in
dough
com-
Concen a ion(10-2
%)
P L P/L GW
(mm) (mm) (em") (10-4J)
Con ol
dough
95 89 1.06 21.0 287
L-cys eine
hyd ochlo ide
monohyd a e
1.3 53 55 0.96 16.5 74
1.5 51 52 0.98 16.0 66
46 43 1.07 14.5 53
93 93 1.01 21.4 291
92 91 1.01 21.2
280
92 93 0.99 21.4
286
93 92 1.01 21.3 288
93 91 1.02 21.3 288
107
86 1.24 20.7 315
106 91 1.16 21.2 320
95 95 1.00 21.7 303
96 86 1.12 20.6 289
96 89 1.07 21.0 295
113 74 1.54 19.1 309
112 74 1.51 19.2 307
114
70 1.62 18.7 305
97 86 1.13 20.7
294
97 82 1.19 20.2
286
98 81 1.21 20.0 282
97 79 1.23 19.8 275
98 83 1.18 20.2 285
98 82 1.19 20.1
284
98 89 1.11 21.0 304
I11P{)/J'I",1hh
cha ac e is ics
o
in es iga ed
doughs
Rheologicalcha ac e is ics
The heological cha ac e is ics o whea lou
dough we e
measu ed
using Al eoconsis og aph
(Chopin -T ipe e &Renauld, F ance) acco ding o
he me hods AACC 54-30A
and
54-50, espec i ely.
The b ead-making quali y was es ima ed using pa-
ame e s
such
as enaci y (P), aken as
he
heigh o
he cu e
which
measu es
he
ini ial esis ance o ex-
ension ( o ming
he
bubble);
he
leng ho
he
cu e
(L),whichis an
index
o
dough
ex ensibili y;
he
P
/L
a io,which indica es
he
balance o
he
iscoelas ic
componen s o dough;
and
he
de o ma ion ene gy
(W), whichindica es
dough
s eng h.
Consis og aph pa ame e s e alua edwe e
he
ol-
maximum
p essu e in milliba s (P Max),
II:
Consis og aph
cha ac e is ics
o/in es iga ed
doughs
*P Max-
maximum
p essu e, TP Max- ime o each
maximum
p essu e,
Tol-
ime ha p essu eis high-
e
han
P MAX
minus
20%,
D 250 -
he
d op in p essu e a 250 seconds om P Max
minus
20%,
D 450 -
he
d opin p essu ea 450seconds omP Max
minus
20%.
*mb
(milliba )
-
he
de ice is calib a edon alues mb
Concen a ion
(10-
2
%)
P Max TP Max Tol D250 D450
(mb)
(s) (s)
(mb) (mb)
Con ol
dough
2237 173 241 197 742
Lscys eine
hyd ochlo ide
monohyd a e
1.3 2169 87 104 1257 1513
1.5 2150 83 95 1372 1607
1.8 2142 80 94 1405 1636
Inac i a ed
d y
yeas
1.3
2249 164 242 204 711
1.5 2257 158 242 220 742
1.8 2157 155 294 136 638
3.0 2157 160 264 160 663
5.0 2286 160 268 188 711
10.0 2165 168 277 117 628
14.0 2218 164 278 124 652
L- yp ophan
1.3 2240 166 279 141 690
1.5 2299 138 280 321 792
1.8 2199 164 274 129 652
5.0 2240 168 297 89 666
10.0 2254 149 304 173 693
14.0 2243 186 275 101 662
Ls h eonlne
1.3 2208 151 280 199 708
1.5 2281 172 266 141 708
1.8 2237 145 268 212 745
3.0 2240 158 258 220 722
L- y osine
1.3 2264 142 282 170 692
1.5 2163 154 278 155 651
1.8 2206 162 261 188 719
alues. This e ec is causedby
he
abili yo cys eine
o
b eak
disulphidic
bonds
and
dis u b
he
s uc-
u e
o glu en causing inc eased impalpabili y and
s ickiness o dough, which becomes less cohesi e
and
wo se in p ocessing. P e ious s udies [Moss,
1974; Bloksma, 1990] showed educing in luence
o cys eine on disulphidic bonds. L-cys eine hyd o-
chlo idemonohyd a eis as ong educingagen and
he e o eonlyasmall
amoun
canbe added odough.
I
is sui able o modi ica iono s ong lou s.
P.
Peei o d,
.-
Pa l£nek,
J
H abe,
S.
K dcma
166
posi ion. Howe e , whe e
he
in luence o amino
acid on
he
heologicalp ope ies o dough samples
was
no
e iden a low concen a ions, ahighe con-
cen a ionwas applied.
The addi ion o L-cys eine hyd ochlo ide
mono-
hyd a e in o whea lou
dough
causes a dec ease
in i s enaci y
and
ex ensibili y compa ed o con-
ol
dough
(Table I). The highe
he
concen a ion,
he
la ge
he
dec ease o p ope iesobse ed.How-
e e , Table
II
shows de e io a ion o
dough
s abili y
and
as e weakening indica ed by D250
and
D450
3000
,...------------------.....,
500400
c ease
in
enaci y
and
adec ease
in
ex ensibili y
can
be
seen
(TableI).
F om
he
esul s
summa ised
in
Ta-
ble II,
one
can
no ice
highe
s abili y o
he
dough
wi h
he
addi ion
o
L- yp ophan
and
slowe so -
ening
compa ed
o
he
dough
wi h
he
addi ion
o
inac i a ed
d y
yeas . Ve y in e es ing esul s can
be
seen
in
he
modi ica ion
o
dough
wi h
0.014 w .%
o
L- h eonine
-g ea e
s eng h
bu
lowe
ex en-
sibili y
han
he
dough
wi h
L- yp ophan
o inac-
i a ed
d y
yeas (Table I). A
he
same
ime, i s s a-
bili yis
highe
han
ha
o inac i a ed
d y
yeas
bu
lowe
han
ha
o
L- yp ophan
(Table II). D250
and
D450 s abili y alues indica e
he
as es so eningo
dough
wi h
L- h eonine.
The e o e
L- yp ophan
was
ound
o
be
he
s onges oxida i e agen , ol-
lowed
by
inac i a ed
d y
eas
and
L- h eonine.Fas e
so ening o
dough
wi h
L- h eonine
can
be
elimi-
na ed
by
apid
p ocessing
and
educ ion
o
mixing
and
e men a ion
imes.
The
las
amino
acid in es iga ed (L- y osine) ex-
hibi s a
weak
oxida i e e ec
on
glu en
s uc u e.
L- y osineis able o ein o ce
he
glu en
ne wo k
and
he
dough
becomes
cohesi e
and
mo e
elas ic. Simi-
la
in o ma ion
abou
abili y o L- y osine o c ea e
and
s eng hen
glu en
bonds
was
men ioned
by
au-
ho s
[B adye
al.,
1996; Pe iae
al.,
2006].
All oxida i e agen s
we e
ound
o
be
sui able ad-
di i es
o
whea
lou s.
Thanks
o
hei
abili y o
c ea e
glu en
bonds,
he
doughs
ha eg ea e
s eng h
and
elas ici y. S onge oxida i e addi i es cause
a
s onge
dough
s uc u e
and
imp o ed
cohesion.
nine,
sho e
p ocessing
ime, i.e.
educed
mixing
and
e men a ion
ime,
should
"be used. L- y osine
can
be
used
as an oxidising addi i e as well,
bu
i s
ins abili y
in
dough
p e en s
se ious
p ac ical ap-
plica ion.
Oxidan s
a e able o
s eng hen
he
glu en
ne wo k
and
hus
inc ease
he
elas ici yo
dough,
as
a
esul
o
which
bake y
p oduc s
ha e an
inc eased
olume
and
be e
po osi y
100
100
a
c
01L------'----'-----'-----'-------1
o
50
l(mm)
3:
Consis og aph
cu es
o he
con ol
dough
(a)
and
dough
wi h
he
highes
used
concen a ion
o
pa icula
addi i es
L-cys eine
hy-
d ochlo ide
monohyd a e
(b),
inac i a ed
d y
yeas
(c),
L- yp ophan
(d),
L- h eonine
(e)
and
L- y osine
( ).
o
100
E
g50
:: ::
The
in luence
o
educing
and
oxidisingagen s on
heology
o
whea
lou
dough
167
~
2000
1---+ F-,~~---=:::::~~.",._-------l
e!
~
en
en
e
0. 1000
CONCLUSION
esul s
showed
ha
om
he
i e
amino
acids
es iga ed,
only
L-cys eine
hyd ochlo ide
mono-
a e is a
educ an
while
he
o he s
a e
s onge
eake oxidan s.
L- yp ophan
was
ound
o
be
mos sui able oxidising agen , ollowed
by
inac-
ed d y yeas
and
L- h eonine. Howe e ,
in
o de
imina e as so eningo
he
dough
wi h
L- h eo-
2:
Al eog aph
cu es
o he
con ol
dough
(a)
and
dough
wi h
he
highes
used
concen a ion
o pa icu-
la
addi i es
L-cys eine
hyd ochlo ide
monohyd a e
(b),
inac i a ed
d y
yeas
(c),
L- yp ophan
(d),
L-
h eonine
(e)
and
L- y osine
( ).
h ee
amino
acids in es iga ed, I.e. inac i-
yeas ,
L- yp ophan
and
L- h eonine, ex-
much
less oxida i e ac i i y.
The
s onges
ec is
obse ed
o
L- yp ophan
whe e,
wi hin
econcen a ion ange o 0.1-0.14w .%, a
highe
in-

přísada,
ěs o,
glu en, aminokyselina, eologie
This
wo k
was
kindly
suppo ed
by
a
p ojec
o
Czech
Minis yo Educa ion,
You h
and
Spo s(G an
No. MSM 7088352101).
SOUHRN
li
edukčních
a
oxidačních
činidel
na
eologii
pšeničného
ěs a
Aminokyseliny
jsou
s a ebními
bloky
bílko in a
p o einů.
Mají ši oké
ozpě í
uži í
po a inář
ských
p ocesech
a
manipulacích
snu ien y, die ními
doplňky,
obohaco ači
ůně,
náh ažkami
soli,
zaba o ači,
an ioxidan y, konze o adly,
a o ačí,
posilo ači
a
kypřidly
na
ěs o.
Je známo, že k a-
li a o by
pšeničného
ěs a
záleží
jak
na
k an i ě,
ak
na
k ali ě
jeho
glu eno ýchbílko in.
Glu en
je
iskoelas ický
bílko inný
komplex
mající
jak
elas ické,
ak
iskózní
las nos i.
Glu en
obsahuje
d a
hla ní
ypy bílko in, a o glu enin,
k e ý
hla ně
přispí á
kelas ickým las nos em glu enu, za ím-
co gliadin k
iskózním
las nos emglu enu.
'TY o
las nos ise ale
p á ě
přída kem
oxidačních
či
e-
dukčních
činidel
dají o li ni , a o ak, že jedno li é aminokyseliny eagujís
glu eno ou
sí í, se k e-
ou
jsou
schopny
oři
azby, a
ak
íce posilo a
u o
síť
( unkce oxído adel),
či
naopak
ozbíje
u o
glu eno ou
síť,
jak
je
omu
např.
u
námi
zmiňo aného
L-cys einu
hyd ochlo idu
monohyd á u.
'TY o
edukční
či
oxidační
činidla
lze
samozřejmě
aké
hodně
kombino a , a
ak
docíli
požado aných
iskoelas ických las nos í
ěs .
Byly
s udo ány
účinky
edukčních
činidel
(L-cys ein
hyd ochlo id
monohyd á ),
oxidačních
činidel
(inak i o anéd oždí,L- y osin) adalších
d ou
aminokyselin
L- h eoninu
aL- yp o anu
na
eologic-
ké las nos i
ěs a
a
jeho
k ali u.
Přída ek
oxidačních
činidel
z yšuje
hodno y
jako je
pe nos
asni-
žo al
ažnos
naměřené
na
al eog a u, a z konzis og a ických
hodno
snižo al
měknu í
ěs a;
za ím-
co
edukční
činidla
z yšo ala
ažnos
a
měkkos
ěs a,
snižo ala
de o mační
ene gii
ěs a.
Přída ek
L- yp o anu z ýšil
pe nos
ěs a,
ale
na
d uhé
s aně
íce snížil
ažnos
a
de o mační
ene gii
ěs a.
L- yp o andá á
ěs u
lepší
s abili u.
L- h eonin
byl
oxidačním
činidlem.
Těs o
s
L- h eoninem ych-
leji
měklo,
p o o
ychlá
příp a a
ěs a
je
nezby ná.
Což
znamená,
že
čas
míchání
a
kynu í
musí
bý
zk ácen.
P.
Peči o d,
.-
Pa línek,
J
H abě,
S.
K dčma
unc ion
pe spec i es.
T ends
in
Food
Science
&
Tech-
nology,
10:247-253.
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Dough
mic os uc u e
as e ec ed
by
he
addi ion
o cys eine,
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