Effects of L-Ascorbic Acid and Related Compounds on SH Groups and Gelatinization of Starch in Wheat Flour Dough

observed in the dough before baking, which were derived from the dry yeast added . Upon the addition of cysteine, the loaf volume increased gradually up to 4 •~ 10-0 mol cysteine/g flour , but d ecreased apparently with over 7.5 •~ 10-7 mol cysteine/g flour , while the addition of GSH simply d ecreased the loaf volume, and the cross-sectional view of the bread showed a large cavity . O n the combined addition of GSH or cysteine with AsA or DHA , the loaves had prominent increases compared with the addition of only GSH or crysteine . The gelatinization temperature of wheat dough containing AsA, DHA, or 2, 3-diketogulonic acid (DKG) was tested : the peak