Abstract
AbstractDuring dough mixing, reduced glutathione (GSH) is rapidly oxidised to the disulphide without change in the total glutathione content. The flour improvers potassium bromate and dehydroascorbic acid enhance the oxidation rate of GSH. The intensity of the acceleration caused by various diastereomeric ascorbic acids parallels the improvement of loaf volume, found by Maltha in baking experiments. The data support the assumption that oxidation of GSH by the improvers competes with a SH/SS‐interchange reaction of GSH with the gluten proteins.
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