Effect of reducing agents on wheat gluten and quality characteristics of flour and cookies

  • Kumar Naveen Guru Jambheshwar University of Science and Technology, Department of Food Technology, Hisar
  • Khatkar Bhupendar Singh Guru Jambheshwar University of Science and Technology, Department of Food Technology, Hisar
  • Kaushik Ravinder Guru Jambheshwar University of Science and Technology, Department of Food Technology, Hisar
Keywords: wheat, gluten, L-cystine, glutathione, protease, cookies

Abstract

The aim of the present study was to determine the effect of reducing agents (Lcystine glutathione and proteases) on wheat gluten recovery and quality characteristics of dough and cookies. PBW-343 and RAJ-3765 wheat varieties were analysed for physico-chemical properties which indicated that wheat variety RAJ-3765 had superior quality characteristics in comparison to PBW-343. Wet
gluten and dry gluten %yields were reduced with addition of reducing agents. As the concentration of reducing agents increased gluten, yield decreased further. The dough strength (resistance to extension) decreased, whereas extension of dough increased significantly with the addition of reducing agents. Upon addition of reducing agents, spread factor increased, whereas hardness decreased. Glutathione was found to be the most effective reducing agent out of the three reducing agents used in this study.

Published
2013-11-15
How to Cite
Naveen, Kumar, Khatkar Bhupendar Singh, and Kaushik Ravinder. 2013. “Effect of Reducing Agents on Wheat Gluten and Quality Characteristics of Flour and Cookies”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 37 (2), 68-81. https://gup.ugal.ro/ugaljournals/index.php/food/article/view/2158.
Issue
Vol 37 No 2 (2013)
Section
ORIGINAL ARTICLES

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