D-Erythroascorbic Acid in Bakers'Yeast and Effects on Wheat Dough |
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| Authors: | H.S. KIM P.A. SEIB O.K. CHUNG |
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| Affiliation: | Author Seib is affiliated with the Dept. of Grain Science &Industry, Kansas State Univ., Manhattan, KS 66506. Author Chung is with the USDA-ARS U.S. Grain Marketing Research Laboratory, Manhattan, KS 66502. Author Kim, formerly with Kansas State Univ., is now affiliated with the Dept. of Food Science &Technology, Cornell Univ., Ithaca, NY 14853. |
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| Abstract: | Extraction of hydrated and freeze-dried bakers’yeast yielded ～ 50 μg erythroascorbic acid (EAA) and 5 μg ascorbic acid (AA)/g dry yeast as determined by HPLC with electrochemical detection. D-EAA (82 ppm based on flour) slightly increased the flow of dough as rest time increased. Gluten isolated from a flour-water dough containing 82 ppm D-EAA or 100 ppm Lcysteine stretched at a faster rate than control gluten. EAA like AA did not change dough development time. Unlike AA, EAA showed neither oxidizing effect on dough and gluten nor improving effects on bread. |
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| Keywords: | Etythroascorbic acid wheat dough yeast |
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