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Effects of trypsin-hydrolyzed wheat gluten peptide on wheat flour dough
- Kyung-Koh, Bong, Ah-Song, Kyung
- Journal of the science of food and agriculture 2008 v.88 no.14 pp. 2445-2450
- bread dough, trypsin, dough development, breadmaking quality, breads, proteolysis, peptides, frozen dough, rheological properties, wheat gluten, potassium bromate, extensibility, ascorbic acid
- BACKGROUND: Gluten peptide was prepared by trypsin hydrolysis and characterized by high-performance liquid chromatographic analysis. The effects on non-frozen and frozen doughs of trypsin-hydrolyzed gluten peptide (THGP) and its combination with ascorbic acid or KBrO₃ were investigated.RESULTS: Molecular analysis of THGP showed a decrease in the high-molecular-weight and an increase in the low-molecular-weight sodium dodecyl sulfate-soluble fractions, compared with those of control wheat gluten. The addition of 8% THGP decreased the mixing time and tolerance of the dough, both with and without ascorbic acid or KBrO₃. However, the maximum resistance and extensibility of the rested dough containing 8% THGP, with and without ascorbic acid or KBrO₃, were not significantly different from those of the control dough. The addition of 8% THGP significantly increased the loaf volume of bread baked from non-frozen dough when combined with 60 ppm ascorbic acid or 30 ppm KBrO₃, but it had a significant effect both with and without ascorbic acid or KBrO₃ on frozen-dough bread. A large difference in volume was observed between breads made with and without THGP at the oven-spring, rather than at proofing.CONCLUSION: The addition of 8% THGP increased the loaf volume of bread made from freeze-damaged dough and this effect increased when THGP was combined with 60 ppm ascorbic acid.