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Baking property ascorbic acid

The content of reduced glutathione in wheat flour is 10-15mg/kg. In the absence of ascorbic acid (dehydroascorbic acid, respectively), G-SH reacts with components of gluten (P) that are linked by disulfide bridges (P-S-S-P) to form mixed disulfides, which show negative effects on the baking properties of flour... [Pg.404]

See other pages where Baking property ascorbic acid is mentioned: [Pg.17]    [Pg.74]    [Pg.17]    [Pg.457]    [Pg.168]    [Pg.716]    [Pg.74]    [Pg.398]    [Pg.399]   
See also in sourсe #XX -- [ Pg.716 , Pg.716 , Pg.717 , Pg.717 , Pg.717 , Pg.718 , Pg.718 ]



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