Effects of Ascorbic Acid and L-Cysteine on Rheological Properties of Wheat Flour and on No-time Dough Process

아스코르브산과 시스테인이 밀가루의 리올로지 성질과 노-타임 반죽법에 미치는 영향

  • 조남지 (서울식품공업주식회사) ;
  • 허덕균 (서울식품공업주식회사) ;
  • 김성곤 (단국대학교 식품영양학과)
  • Published : 1989.12.01

Abstract

No-time dough process utilizing ascorbic acid as an oxidant was investigated. The farinograph absorption was increased as the amount of L-cysteine increased, while stability and peak time decreased up to 40 and 30 ppm of L-cysteine, respectively. Extensibility of the dough was increased with the increment of L-cysteine, but the ratio of resistance to extensibility was significantly decreased. At the same level of L-cysteine, the addition of ascrobic acid by 1.5 times decreased the farinograph absorption. However, the stability and peak time remained relatively unchanged upon addition of ascrobic acid. Extensibility and resistance of dough were respectively decreased and increased in the presence of both L-cysteine and ascorbic acid. In the range of 30-50 ppm of cysteine, the mixing time decreased and the baking absorption was increased by 1% as the cysteine was increased by 10 ppm. The ascorbic acid had no effects on absorption and mixing time. Bread produced by no·time dough process had no break and shred. The optimum concentrations of L-cysteine and ascorbic acid for no-time dough process were 40 and 100ppm, respectively.

Keywords

no-time dough;ascorbic acid;cysteine;dough rheology