Abstract
The effect of oxidants on the formation of sodium dodecyl sulfate insoluble gluten (SDS-ISG) during baking process was studied. The amount of the SDS-ISG in mixed dough increased linearly with increasing level of iodate. When the dough was allowed to rest at 30°C, a maximum appeared at around 9 ppm; the maximum shifted to 3 ppm when the dough was heated at 180°C. This result was found to be due to a marked decrease in the amount of SDS-ISG at a higher level of iodate. Similar results were obtained in heated doughs treated with bromate and ascorbic acid. Loaf volume was positively related to the amount of the SDS-ISG in the baked dough, but was unrelated to that in mixing and resting doughs. Polymerization and depolymerization of gluten proteins during the breadmaking process was discussed.
