Influência de agentes oxidantes sobre as propriedades reológicas de massas de farinha de trigo branca e de grão inteiro e sobre o volume específico de pão francês

Gluten is the main component responsible for permitting the production of several types of bread from wheat flour. Its strength can be evaluated by way of rheological analyses. Oxidants act on the gluten proteins forming disulfide bonds and strengthening the dough. In the present work, the effect of different oxidizing agents on the rheological properties of doughs prepared from white flour and from whole-grain flour and on the specific volume of French rolls made with white flour, was studied. The chemical oxidants ascorbic acid (AA), azodicarbonamide (ADA) and potassium bromate (BR); and the oxidizing enzyme glucose oxidase (GO) were used, all at the same concentration of 40 mg.kg–1 flour. In the farinographic analyses, the effect of GO on the increase in stability of the white flour dough was more visible. In the extensographic analyses, AA and ADA showed more significant increases in the resistance to extension of both the white flour and whole-grain flour doughs. AA and ADA also presented a greater effect on the specific volume of French rolls. Surprisingly, the action of BR was not observed in most of the rheological analyses (only in the extensographic analyses of white flour), nor in the specific volume of the rolls.