The role of gluten proteins in production and quality of a yeast leavened sugar and fat rich wheat based food model system – 2. Impact of redox agents

Abstract

The present paper studies the impact of gluten polymerization on the quality of yeast leavened sugar and fat rich developed dough model systems. This was done using an approach based on the use of the redox agents l-cysteine and potassium iodate, and N-ethylmaleimide to selectively alter the properties of the wheat gluten proteins in such model systems. Despite the high levels of sugar and fat in the system, redox agents affected dough expansion during fermentation and protein polymerization during baking. The data suggest that both gluten development during mixing and subsequent polymerization during baking are related to dough expansion and shrinkage and determine product dimensions. The extent of gluten polymerization determines spread rate during baking and product dimensions. Increased protein polymerization during baking yields firmer products.