Cereal Chem 66:220-223   |  VIEW ARTICLE

Functional Effects of Shorts in Breadmaking.

C. S. Lai, R. C. Hoseney, and A. B. Davis. Copyright 1989 by the American Association of Cereal Chemists, Inc. 

Shorts, a wheat milling by-product distinct from bran and germ, has a specific, detrimental effect on loaf volume of bread. It appears that an interaction between lipoxygenase, glutathione, and a methoxyl hydroquinone type of compound is responsible for the observed effect. Evidence for the interaction of these three entities is presented. A modification of a conventional breadmaking system eliminates the detrimental effect and allows production of normal loaf-volume bread containing added shorts.