Cereal Chem 41:22 - 31.  |  VIEW ARTICLE

Comparative Study on Reactions of Iodate, Azodicarbonamide, and Acetone Peroxides in Simple Chemical Systems and in Dough.

C. C. Tsen. Copyright 1964 by the American Association of Cereal Chemists, Inc. 

A comparative study has been made on reactions of iodate, azodicarbonamide (ADA), and acetone peroxides (AP) in simple chemical systems as well as in dough. AP has been found to be an effective oxidizing agent for glutathione and thiogel. A general chemical equation has been postulated for the reaction between AP and sulfhydryl (-SH) compounds, when the monomeric form of AP is assumed to be the reactant. From the rate studies in simple chemical systems and in dough, it is concluded that AP, iodate, and ADA are all fast -SH-oxidizing agents. Doughs treated with these agents show an improving effect, as indicated by the increase in resistance to extension and the decrease in extensibility in the extensigram. On an equivalent basis, ADA is more rapid than iodate or AP in oxidizing -SH groups of dough and in exerting the improving effect on dough under our experimental conditions. Unlike ADA and iodate, which have little or no bleaching effect, AP has both bleaching and maturing actions on dough.