Comparison between potassium bromate and ozone as flour oxidants in breadmaking

Cereal Chemistry

Volumn 88, Issue 1, 2011, Pages 103-108

  Sandhu, Harkanwal P S ^a   Manthey, Frank A ^a   Simsek, Senay ^a   Ohm, Jae Bom ^b  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS; OZONIZATION; POTASSIUM COMPOUNDS;

EXPOSED TO; OZONE TREATMENT; WHEAT FLOURS;

OZONE;

TRITICUM AESTIVUM;

EID: 79951991923     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-06-10-0085     Document Type: Article

References (34)

1. AACC International. 2010. Approved Methods of Analysis, 11th Ed. Methods 08-12.01, 10-05.01, 10-10.03, and 46-30.01. Available online only. AACC International: St. Paul, MN.
2. Batey, I. L., Gupta, R. B., and MacRitchie, F. 1991. Use of high performance liquid chromatography in the study of wheat flour proteins: An improved chromatographic procedure. Cereal Chem. 68:207-209.
3. Bloksma, A. H. 1972. The relation between the thiol and disulfide contents of dough and its rheological properties. Cereal Chem. 49:104-118.
4. Campbell, W. P., Wrigley, C. W., Cressey, P. J., and Slack, C. R. 1987. Statistical correlations between quality attributes and grain-protein composition for 71 hexaploid wheats used as breeding parents. Cereal Chem. 64:293-299.
5. Chittrakorn, S. 2008. Use of ozone as an alternative to chlorine for treatment of soft wheat flours. PhD thesis. Kansas State University: Manhattan, KS.
6. Cressey, P. J., Campbell, W. P., Wrigley, C. W., and Grin, W. B. 1987. Statistical correlation between quality attributes and grain-protein composition for 60 advanced lines of crossbred wheat. Cereal Chem. 64:299-301.
7. Crosby, L. M., Morgan, K. T., Gaskill, B., Wolf, D. C., and DeAngelo, A. B. 2000. Origin and distribution of potassium bromate-induced testicular and peritoneal mesotheliomas in rats. Toxicol. Pathol. 28:253-266. (Pubitemid 30173833)
8. Cunningham, D. K., and Anderson, J. A. 1956. Decomposition of bromate in fermenting and nonfermenting doughs. Cereal Chem. 33:290-299.
9. Dempster, C. J., Cunningham, D. K., Fisher, M. H., Hlynka, I., and Anderson, J. A. 1956. Comparative study of improving action of bromate and iodate by baking data, rheological measurements, and chemical analyses. Cereal Chem. 33:221-239.
10. Dubois, M., Coste, C., Despres, A. G., Efstathiou, T., Nio, C., and Dumont, E. 1982. Parent-Massin, FDA, United States Food and Drug Administration, GRAS status of ozone. Federal Register 47:50209-50210.
11. Giri, U., Iqbal, M., and Arthar, M. 1999. Potassium bromate (KBrO3) induces renal proliferative response and damage by elaborating oxidative stress. Cancer Lett. 135:181-188. (Pubitemid 29090331)
12. Gupta, R. B., Khan, K., and MacRitchie, F. 1993. Biochemical basis of flour properties in bread wheats. I. Effect of variation in the quantity and size distribution of polymeric protein. J. Cereal Sci. 18:23-41.
13. Hlynka, I., Templin, P. R., and Anderson, J. A. 1953. Decomposition of bromate in dough. Cereal Chem. 30:391-403.
14. Humphries, J. M., Graham, R. D., and Mares, D. J. 2004. Application of reflectance colour measurement to the estimation of carotene and lutein content in wheat and triticale. J. Cereal Sci. 40:151-159. (Pubitemid 39471109)
15. Kasai, H., Nishimura, S., Kurokawa, Y., and Hayashi, Y. 1987. Oral administration of the renal carcinogen, potassium bromate, specifically produces 8-hydroxydeoxyguanosine in rat target organ DNA. Carcinogenesis 8:1959-1961. (Pubitemid 17163965)
16. Kaya, F. F., and Topaktas, M. 2007. Genotoxic effects of potassium bromate on human peripheral lymphocytes in vitro. Mutat. Res. 626:48-52. (Pubitemid 44881406)
17. Kurokawa, Y., Maekawa, A., Michihito, T. T., and Hayashit, Y. 1990. Toxicity and carcinogenicity of potassium bromate-A new renal carcinogen. Environ. Health Persp. 87:309-335. (Pubitemid 20316931)
18. Larroque, O. R., Gianibelli, M. C., Gomez Sanchez, M., and MacRitchie, F. 2000. Procedure for obtaining stable protein extract of cereal flour and whole mean for size-exclusion HPLC analysis. Cereal Chem. 77:448-450. (Pubitemid 30471457)
19. Morel, M. H., Dehlon, P., Autran, J., Leygue, J. P., and Bar-L'Helgouac'h, C. 2000. Effects of temperature, sonication time, and power settings on size distribution and extractability of total wheat flour proteins as determined by size-exclusion high-performance liquid chromatography. Cereal Chem. 77:685-69.
20. Ohm, J. B., Ross, A. S., Ong, Y. L., and Peterson, C. J. 2006. Using multivariate techniques to predict wheat-flour dough and noodle characteristics from size exclusion HPLC and RVA data. Cereal Chem. 83:1-9. (Pubitemid 43112459)
21. Ohm, J. B., Ross, A. S., Peterson, C. J., and Ong, Y. L. 2008. Relationships of high molecular weight glutenin subunit composition and molecular weight distribution of wheat flour protein with water absorption and color characteristics of noodle dough. Cereal Chem. 85:123-131. (Pubitemid 351554752)
22. Ohm, J. B., Hareland, G., Simsek, S., and Seabourn, B. 2009a. Sizeexclusion HPLC of protein using narrow bore column for evaluation of breadmaking quality of hard spring wheat flours. Cereal Chem. 86:463-469.
23. Ohm, J. B., Ross, A. S., Peterson, C. J., and Morris, C. F. 2009b. Relationships of quality characteristics with size exclusion HPLC chromatogram of protein extract in soft white winter wheats. Cereal Chem. 86:197-203.
24. Parsons, J. L., and Chipman, J. K. 2000. The role of glutathione in DNA damage by potassium bromate in vitro. Mutagenesis 15:311-316. (Pubitemid 30612190)
25. Payne, P. I., and Lawrence, G. J. 1983. Catalogue of alleles for the complex gene loci, Glu-A1, Glu-B1, and Glu-D1 which code for highmolecular weight subunits of glutenin in hexaploid wheat. Cereal Res. Commun. 11:29-35.
26. Payne, P. I., Holt, L. M., Jackson, E. A., and Law, C. N. 1984. Wheat storage proteins: Their genetics and their potential for manipulation by plant breeding. Philos. T. R. Soc. B. 304:359-371.
27. Payne, P. I., Nightingale, M. A., Krattiger, A. F., and Holt, L. M. 1987. The relationship between HMW glutenin subunit composition and the bread-making quality of British grown wheat varieties. J. Sci. Food Agric. 40:51-65.
28. Sandhu, H., Manthey, F., and Simsek, S. In press. Quality of bread made from ozonated wheat (Triticum aestivum L.) flour. J. Sci. Food Agric.
29. Schropp, P., Belitz, H., Seilmeier, W., and Wieser, H. 1995. Reoxidation of high molecular weight subunits of glutenins. Cereal Chem. 72:406-410.
30. Shiao, Y. H., Kamata, S. I., Li, L. M., Hooth, M. J., DeAngelo, A. B., Anderson, L. M., and Wolf, D. C. 2002. Mutations in the VHL gene from potassium bromate-induced rat clear cell renal tumors. Cancer Lett. 187:207-214. (Pubitemid 35279351)
31. Tenido, A. 2003. The use of oxidizing agents in baking. Available online at http://www.pilmico.com/pilmico/recipes/bakingtips.htm.
32. Veraverbeke, W. S., Larroque, O. R., Bekes, F., and Delcour, J. A. 2000a. In vitro polymerization of wheat glutenin subunits with inorganic oxidizing agents. I. Comparison of single-step and stepwise oxidations of high molecular weight glutenin subunits. Cereal Chem. 77:582-588.
33. Veraverbeke, W. S., Larroque, O. R., Bekes, F., and Delcour, J. A. 2000b. In vitro polymerization of wheat glutenin subunits with inorganic oxidizing agents. II. Stepwise oxidation of low molecular weight glutenin subunits and a mixture of high and low molecular weight glutenin subunits. Cereal Chem. 77:589-594.
34. Yamada, Y., and Preston, K. R. 1992. Effects of individual oxidants on oven rise and bread properties of Canadian short process bread. J. Cereal Sci. 15:237-251.