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Flour in bread production in the sub-function


87). This type of reaction showed adverse effects on bread volume (Moore1984). In the structure, MHQ ferulic acid has a similar ring. Danlels (1959) reported MHQ present in the peel and the aleurone layer. Glutathione is known to exist in the embryo (Sullivan 1936,Beats By Dre Headphones, etc.). We measured glutathione and MHQ and its effect on the baking add KIo. Response. Reduced glutathione mixed units of time and reduces the volume of bread, add 15ppmKIQ not fully recover the volume of bread (Table iV). Glutathione in the baking of the simulation showing the effects of wheat germ. MHQ also shorten the dough mixing time and speed up the collapse. MHQ effect on bread volume determined by the concentration in the 30ppm (flour basis weight) MHQ improved loaf volume, in the 60ppm when, MHQ effect on bread volume decreased slightly (Table iV). Our data show that MHQ interaction with glutathione, glutathione slow down the harmful effects. When adding KIO. Time, MHQ even 30ppm very harmful to the volume of bread (Table Ⅳ). Add 132ppm glutathione +30 ppmMHQ, reducing the volume of about 60cm bread. Tim} JIIKIOs to contain 132ppm glutathione +30 ppmMHQ the dough, the loaf volume has no effect on recovery (Table iv). These data indicate that, MHQ with a combination of glutathione ratio when appropriate, can simulate the time flour for bread volume effect. When MHQ is KIO. And when in the formation of quinone. Quinone and thiol in a similar way with ferulic acid reaction, and reduces the volume of bread (Kivett1987). Kivett also believe that when KIO8 oxidized protein thiol,tods shoes outlet, and a reduced thiol disulfide exchange between the amount of material. If no such exchange to reduce the stress of gluten, then mixed during the more it will break into a thiol disulfide. Therefore, in the presence of a KIOa, MHQ have an adverse effect on bread volume. Fat oxygen units to form enzymatic oxidation of unsaturated fatty acids free radicals and peroxides. In other words, oxidized glutathione. Generate free radicals and fatty acid oxidation of thiol and MHQ gluten quinone reaction (Sidhu, etc. 1980, Hoseney, etc. 1980, KIvettl987), therefore, might be able to exclude lipoxygenase mixed MHQ glutathione a material adverse effect units. To test this hypothesis, the activity of soybean meal (0.5 powder-based) or purified lipoxygenase (0.o0l% flour base) added to the glutathione-containing 132ppm +30 ppmMHQ,vibram five fingers outlet, but no yeast dough, dough fermentation, the yeast will soon produce the anaerobic environment, because oxygen units lipid enzymes require oxygen,Beats By Dre Studio, essential in the absence of yeast dough in order to observe the effects of lipoxygenase. No yeast dough before adding the yeast, let stand for 2 hours, mixing the dough to the appropriate level, the volume of bread completely restored (Table Ⅳ) (h) soak times the volume of the effect of powder on the bread we found that glutathione ~ MHQ mixture of adverse effects (simulation times of baking powder effect), by adding the enzyme and lipid exclude oxygen units, powder by soaking times, let the fat inherent oxygen units to offset the MHQ and the enzyme glutathione, second coat can be ruled out adverse effects. Second powder (1lg) with l3.5era. L-hour water soak, and then added to 100g of flour and other ingredients, mixing, baking, the results as expected, soaked completely ruled out the second powder adverse effects (Table V). * 44 'Zhejiang food Cheong Industrial Volume 3 l lg91-year deal with the control period (control B) ll soak times a second powder ll% v soaked pink sheet effects on the activity times the volume of bread flour (cm)' standard deviation (cm.) 8668.5839l8.99l320.2 Note: a is the average of four observations. Sub-powder or powder mixture by adding bran times l00g flour. Third, the conclusion of the second baking powder and bran of different effects,Salvatore Ferragamo outlet, sub-powder in the intrinsic factor is not present in wheat bran, wheat germ interaction with this factor, the adverse effects of slow embryo. This intrinsic factor, also with the role of KIO, the reaction products can reduce the volume of bread. Data show that, MHQ types of units in the powder material may be times this intrinsic factor. The glutathione and MHQ appropriate ratio of baking powder to simulate the effects of time. No yeast in the dough can be excluded glutathione lipoxygenase adverse effects of a mixture of MHQ. Immersion, which is inherent in the use of sub-lipoxygenase powder, baking bread in the water absorption if appropriate, to the total exclusion of sub-powder adverse effects. Wang Lao translated More articles related to topics：


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