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Effects of Oxido-Reductants on Rheological Properties of Wheat Flour Dough and Comparison with Some Characteristics of Extruded Noodles

¹Graduate Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan. ²Corresponding author. E-mail: yehs@ccms.ntu.edu.tw Phone: +886-2-2363-3148. Fax: +886-2-2362-0847. ³Department of Food Sanitary, Tajen Junior College of Pharmacy, Yan-Puu, Taiwan.

The effects of oxido-reductants on the rheological properties of wheat flour dough were evaluated by using a capillary rheometer and an oscillatory rheometer at three temperatures. The oxidants potassium iodate (KIO₃) and L-ascorbic acid (L -AA) significantly increased the apparent viscosity and G′ and decreased loss tangent at low temperatures of 30 and 60°C due to enhanced formation of disulfide bonds. The reductant glutathione (GSH) had the opposite effect. Heating caused the gelatinization of starch, which diminished the effects of the oxido-reductants and produced doughs with similar rheological properties at 80°C. The correlation between dough rheology and characteristics of extruded noodles was also studied.