The influence of reducing and oxidising agents on rheology of wheat flour dough

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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