The contribution of glutathione to the destabilizing effect of yeast on wheat dough.

@article{Verheyen2015TheCO,
  title={The contribution of glutathione to the destabilizing effect of yeast on wheat dough.},
  author={Christopher Verheyen and Arnd Albrecht and Jl Herrmann and Maximilian Strobl and Mario Jekle and Thomas Becker},
  journal={Food chemistry},
  year={2015},
  volume={173},
  pages={
          243-9
        }
}
Any factor which impairs the development of the gluten network affects the gas retention capacity and the overall baking performance. This study aimed to examine why rising yeast concentrations (Saccharomyces cerevisiae) decrease the dough elasticity in an asymptotic manner. Since in 27 commercial fresh and dry yeasts up to 81 mg glutathione (GSH) per 1g dry sample were found. Through the addition of reduced GSH in dough without yeast, the extent of dough weakening was analysed. Indeed… CONTINUE READING
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