Prove of improvement of dough mechanism by super oxide anion radical

2014 Fiscal Year Final Research Report

• Project/Area Number: 24700814
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Multi-year Fund
• Research Field: Eating habits, studies on eating habits
• Research Institution: Mukogawa Women's University Junior College Division
• Principal Investigator: MIYAMOTO Yuka 武庫川女子大学短期大学部, 食生活学科, 講師 (70399252)
• Project Period (FY): 2012-04-01 – 2015-03-31
• Keywords: ドウ / 品質改良 / スーパーオキシドアニオンラジカル / ビタミンC

Outline of Final Research Achievements

In bread making, it was found that L-ascorbic acid (L-AsA) is used as an agent for improving bread quality. The improvement mechanism is promoted the formation of disulfide brides in wheat proteins through a SS-sulfhydryl exchange reaction. We studied the presence of the mechanism due to a superoxide anion radical (O2-) by L-AsA, D-AaA and riboflavin (Rf). The beneficial effects by L-AsA, D-AsA and Rf were detected by the generations of O2- in dough and the increases in loaf volume. But it was not detected the effects on the concentration dependence of additive agents. However, we consider that the different concentrations of beneficial effects are influenced by an occurrence of stable L-AsA radical. Therefore, L-AsA radical prevented the beneficial effects due to O2-. These results indicate the possibility that the beneficial mechanism of bread making by L-AsA, D-AsA and Rf involved in O2-. This mechanism is widely applicable for the production process such as Tofu.

Free Research Field

調理科学　食品加工