About: Impact of reducingand oxidising agents on the wheat flour dough dynamicrheological properties

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Dynamic measurements with an oscillatory rheometer were made to study the rheological properties of wheat flour doughs and to examine how they are related to the composition of dough (the addition of oxidising and reducing agents). It was found that L-cysteine hydrochloride monohydrate (0.6 x10-2-4.0 x10-2 wt.%), L-cysteine p.a. (0.6 x10-2-1.4 x10-2 wt.%) and glutathione-inactivated dry yeast (1.8 x10-2-14.0 x10-2 wt.%) show softening effects. An interesting phenomenon was observed from the concentration of 2.4 x10-2 wt.% of L-cysteine p.a., where proces of weakening was decelerated. L-cysteine start making cystine by reaction of two cysteine molecules and proces of weakening was decelerated. L-threonine, L-tryptophan within the concentration range of 2.0 x10-2-14.0 x10-2 wt.% and L-tyrosine, especially at concentrations 10.0 x10-2-14.0 x10-2 wt.%, have strengthening effects. L-cysteine hydrochloride monohydrate exhibited the strongest softening effect while L-tryptophan had the strongest stiffening effect on the gluten network. Dynamic measurements with an oscillatory rheometer were made to study the rheological properties of wheat flour doughs and to examine how they are related to the composition of dough (the addition of oxidising and reducing agents). It was found that L-cysteine hydrochloride monohydrate (0.6 x10-2-4.0 x10-2 wt.%), L-cysteine p.a. (0.6 x10-2-1.4 x10-2 wt.%) and glutathione-inactivated dry yeast (1.8 x10-2-14.0 x10-2 wt.%) show softening effects. An interesting phenomenon was observed from the concentration of 2.4 x10-2 wt.% of L-cysteine p.a., where proces of weakening was decelerated. L-cysteine start making cystine by reaction of two cysteine molecules and proces of weakening was decelerated. L-threonine, L-tryptophan within the concentration range of 2.0 x10-2-14.0 x10-2 wt.% and L-tyrosine, especially at concentrations 10.0 x10-2-14.0 x10-2 wt.%, have strengthening effects. L-cysteine hydrochloride monohydrate exhibited the strongest softening effect while L-tryptophan had the strongest stiffening effect on the gluten network. (en)
Title	Impact of reducingand oxidising agents on the wheat flour dough dynamicrheological properties Impact of reducingand oxidising agents on the wheat flour dough dynamicrheological properties (en)
skos:prefLabel	Impact of reducingand oxidising agents on the wheat flour dough dynamicrheological properties Impact of reducingand oxidising agents on the wheat flour dough dynamicrheological properties (en)
skos:notation	RIV/70883521:28110/11:43865226!RIV12-MSM-28110___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM7088352101)
http://linked.open...iv/cisloPeriodika	1
http://linked.open...vai/riv/dodaniDat	2012
http://linked.open...aciTvurceVysledku	Valášek, Pavel Pečivová, Pavlína Pavlínek, Vladimír Hrabě, Jan Bouda, Lubomír
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Univerzita Tomáše Bati ve Zlíně / Fakulta technologická
http://linked.open...dnocenehoVysledku	203704
http://linked.open...ai/riv/idVysledku	RIV/70883521:28110/11:43865226
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Amino acid\|\|Dough\|\|Flour\|\|Viscoelastic properties (en)
http://linked.open.../riv/klicoveSlovo	Amino acid\|\|Dough\|\|Flour\|\|Viscoelastic properties
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[08A809E9C6AB]
http://linked.open...i/riv/nazevZdroje	Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	5 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...UplatneniVysledku	2011
http://linked.open...v/svazekPeriodika	59
http://linked.open...iv/tvurceVysledku	Hrabě, Jan Pavlínek, Vladimír Valášek, Pavel Pečivová, Pavlína Bouda, Lubomír
http://linked.open...n/vavai/riv/zamer	Multifunctional Composite Systems Based on Natural and Synthetic Polymers
issn	1211-8516
number of pages	7 (xsd:int)
http://localhost/t...ganizacniJednotka	28110

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