Abstract
Ascorbic acid (AH2) is frequently included in wheat bread recipes to strengthen dough. We report here that its use increases dough extensional viscosity. However, its dough strengthening effect upon AH2 addition is more pronounced in yeasted dough samples than in its non-yeasted counterpart. This was unexpected as compressed yeast contains free glutathione (GSH) which decreases dough extensional viscosity. Additional tests showed that small levels of added GSH positively impacted the dough strengthening effect of AH2. However, AH2 did not compensate for the detrimental effect of higher levels of GSH. We hypothesize that the combined effect of GSH and AH2 may be the result of the timing of the reactions in which they are involved and/or may relate to the coupled oxidation/reduction reactions between GSSG and free cysteine. We conclude that yeast and its associated GSH are important determinants of the state of the redox couples in wheat flour-based bread dough. The choice and dosage of yeast can therefore influence the efficiency of dough improving agents.
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Abbreviations
- ηe0 +(ε = 2.35):
-
The value determined by extrapolating the linear part of the transient extensional viscosity curve at small strains (0.01 – 0.2) to the maximum strain ε of 2.35
- ηe +(ε = 2.35):
-
The transient extensional viscosity in the non-linear region at maximum strain ε of 2.35
- AH2 :
-
Ascorbic acid
- CSH:
-
Cysteine
- DHA:
-
Dehydroascorbic acid
- EVF:
-
Extensional viscosity fixture
- GSH:
-
Glutathione
- GSSG:
-
Oxidized glutathione
- MC:
-
Moisture content
- ROS:
-
Reactive oxygen species
- SH:
-
Sulfhydryl
- SHI:
-
Strain hardening index
- SS:
-
Disulfide
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Acknowledgements
R. Mohammed is greatly thanked for technical support. K. Brijs acknowledges the Industrial Research Fund (KU Leuven, Leuven, Belgium) for his position as Innovation Manager. J. A. Delcour is beneficiary of Methusalem excellence funding at KU Leuven.
Funding
Puratos (Groot-Bijgaarden, Belgium) is thanked for partial financial support of KU Leuven's bread making research.
Kristof Brijs, Bram Pareyt and Jan A. Delcour.
Resources: Paula Moldenaers.
Supervision: Jan A. Delcour.
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Conceptualization: Alice S. Beghin, Nand Ooms, Kristof Brijs and Jan A. Delcour.
Methodology: Alice S. Beghin and Paula Moldenaers.
Formal analysis and investigation: Alice S. Beghin and Nand Ooms.
Writing – original draft preparation: Alice S. Beghin.
Writing – review and editing: Nand Ooms, Kristof Brijs, Bram Pareyt, Paula Moldenaers and Jan A. Delcour.
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Beghin, A.S., Ooms, N., Brijs, K. et al. How Yeast Impacts the Effect of Ascorbic Acid on Wheat Flour Dough Extensional Rheology. Food Biophysics 16, 406–414 (2021). https://doi.org/10.1007/s11483-021-09679-7
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DOI: https://doi.org/10.1007/s11483-021-09679-7