Molecular Oxygen and Reactive Oxygen Species in Bread-making Processes: Scarce, but Nevertheless Important

Critical Reviews in Food Science and Nutrition

Volumn 56, Issue 5, 2016, Pages 722-736

  Decamps, Karolien ^a   Joye, Iris J ^a   De Vos, Dirk E ^a   Courtin, Christophe M ^a   Delcour, Jan A ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

dough; enzymes; Oxidants; radicals; wheat

Indexed keywords

BREADMAKING; ENZYMES; FATTY ACIDS; FOOD PRODUCTS; OXIDANTS; YEAST;

DOUGH; LITERATURE DATA; NETWORK STRUCTURES; OXIDATION/REDUCTION; OXIDATIVE ENZYMES; RADICALS; REACTIVE OXYGEN SPECIES; WHEAT;

MOLECULAR OXYGEN;

ARABINOXYLAN; BENZOYL PEROXIDE; CALCIUM PEROXIDE; CATALASE; CATECHOL OXIDASE; GLUTEN; LACCASE; LIPOXYGENASE; OXIDOREDUCTASE; OXYGEN; PEROXIDASE; PEROXIDE; REACTIVE OXYGEN METABOLITE; XYLAN;

BREAD; CHEMISTRY; FERMENTATION; FLOUR; FOOD HANDLING; METABOLISM; SACCHAROMYCES CEREVISIAE; WHEAT;

BENZOYL PEROXIDE; BREAD; CATALASE; CATECHOL OXIDASE; FERMENTATION; FLOUR; FOOD HANDLING; GLUTENS; LACCASE; LIPOXYGENASE; OXIDOREDUCTASES; OXYGEN; PEROXIDASE; PEROXIDES; REACTIVE OXYGEN SPECIES; SACCHAROMYCES CEREVISIAE; TRITICUM; XYLANS;

EID: 84964018561     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2013.795929     Document Type: Article

References (127)

1. V.Ameille,, S.Davidou,, R.Drapron,, J.Potus, and J.Nicolas, (2000). Continuous measurement of oxygen consumption during mixing of unyeasted wheat flour dough. Sci. Aliment. 20:221–235.
2. S.B.Bankar,, M.V.Bule,, R.S.Singhal, and L.Ananthanarayan, (2009). Glucose oxidase: An overview. Biotechnol. Adv. 27:489–501.
3. C.O.Beauchamp, and I.Fridovich, (1973). Isozymes of superoxide dismutase from wheat germ. Biochim. Biophys. Acta 317:50–64.
4. H.-D.Belitz,, W.Grosch, and P.Schieberle, (2009). Food Chemistry, 4th revised ed. 1070 p Springer-Verlag, Berlin.
5. C.Billaud,, L.Louarme, and J.Nicolas, (1999). Comparison of peroxidases from barley kernel (Hordeum vulgare L.) and wheat germ (Triticum aestivum L.): Isolation and preliminary characterization. J. Food Biochem. 23:145–172.
6. A.Boveris,, (1978). Production of superoxide anion and hydrogen peroxide in yeast mitochondria. In: Biochemistry and Genetics of Yeast. pp. 65–80. M.Bacila,, B.L.Hokerer,, A.O.M.Stoppani, Eds., Academic Press, NY, USA.
7. P.A.Caballero,, M.Gomez, and C.M.Rosell, (2007). Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination. J. Food Eng. 81:42–53.
8. G.M.Campbell,, (2003). Bread aeration. In: Bread Making: Improving Quality. S.P.Cauvain, Ed., pp. 352–374. Woodhead Publishing Limited, Cambridge, UK.
9. G.M.Campbell,, C.D.Rielly,, P.J.Fryer, and P.A.Sadd, (1993). Measurement and interpretation of dough densities. Cereal Chem. 70:517–521.
10. N.L.Chin,, P.J.Martin, and G.M.Campbell, (2005). Dough aeration and rheology: Part 3. Effect of the presence of gas bubbles in bread dough on measured bulk rheology and work input rate. J. Sci. Food Agr. 85:2203–2212.
11. E.Choe, and D.B.Min, (2006). Chemistry and reactions of reactive oxygen species in foods. Crit. Rev. Food Sci. Nutr. 46:1–22.
12. J.Christopher,, E.Pistorius, and B.Axelrod, (1970). Isolation of an isozyme of soybean lipoxygenase. Biochim. Biophys. Acta 198:12–19.
13. 2 in aqueous solutions. J. Am. Chem. Soc. 126:900–908.
14. O.K.Chung, and J.-B.Ohm, (2009). Wheat lipids. In: Wheat: Chemistry and Technology. pp. 363–399. K.Khan,., and P.R.Shewry, Eds., AACC International, St. Paul, MN, USA.
15. C.Coste, and M.Dubois, (2008). Use of ozone for improving kneading. United States Patent 0044519.
16. K.Decamps,, I.J.Joye,, C.M.Courtin, and J.A.Delcour, (2012a). Glucose and pyranose oxidase improve bread dough stability. J. Cereal Sci. 55:380–384.
17. K.Decamps,, I.J.Joye,, D.Haltrich,, J.Nicolas,, C.M.Courtin, and J.A.Delcour, (2012b). Biochemical characteristics of Trametes multicolor pyranose oxidase and Aspergillus niger glucose oxidase and implications for their functionality in wheat flour doughs. Food Chem. 131:1485–1492.
18. J.A.Delcour, and R.C.Hoseney, (2010). Principles of Cereal Science and Technology, 3rd ed. 270 p. AACC International, St. Paul, MN, USA.
19. J.F.Delcros,, L.Rakotozafy,, A.Boussard,, S.Davidou,, C.Porte,, J.Potus, and J.Nicolas, (1998). Effect of mixing conditions on the behavior of lipoxygenase, peroxidase, and catalase in wheat flour doughs. Cereal Chem. 75:85–93.
20. B.J.Dobraszczyk,, (2003). Measuring the rheological properties of dough. In: Bread making: Improving quality. pp. 375–400. S.P.Cauvain, Ed. Woodhead Publishing Limited, Cambridge, UK.
21. B.Dronzek, and W.Bushuk, (1968). A note on formation of free radicals in dough during mixing. Cereal Chem. 45:286.
22. B.Dunnewind,, T.van Vliet, and R.Orsel, (2002). Effect of oxidative enzymes on bulk rheological properties of wheat flour doughs. J. Cereal Sci. 36:357–366.
23. L.Dykes, and L.W.Rooney, (2007). Phenolic compounds in cereal grains and their health benefits. Cereal Foods World 52:105–111.
24. D.Every,, M.Gilpin, and N.G.Larsen, (1996). Ascorbate oxidase levels in wheat and their relationship to baking quality. J. Cereal Sci. 23:145–151.
25. A.Eyoum,, F.Celhay,, S.Néron,, El F.Amrani,, A.Boussard,, A.Poiffait,, J.Potus,, J.L.Baret, and J.Nicolas, (2003). Biochemical factors of importance in the oxygen consumption on unyeasted and yeasted wheat flours during mixing. In: Recent Advances in Enzymes in Grain Processing. pp. 303–309. C.M.Courtin,, W.S.Veraverbeke,, J.A.Delcour, Eds., Katholieke Universiteit Leuven, Leuven, Belgium.
26. G.Faccio,, (2011). Discovery of Oxidative Enzymes for Food Engineering. 105 p. VTT, University of Helsinki, Finland.
27. G.Faccio,, L.Flander,, J.Buchert,, M.Saloheimo, and E.Nordlund, (2012). Sulfhydryl oxidase enhances the effects of ascorbic acid in wheat dough. J. Cereal Sci. 55:37–43.
28. J.T.Fan,, J.R.Mitchell, and J.M.V.Blanshard,, (1999). A model for the oven rise of dough during baking. J. Food Eng. 41:69–77.
29. O.Farver, and I.Pecht, (1992). Low activation barriers characterize intramolecular electron-transfer in ascorbate oxidase. Proc. Nat. Acad. Sci. USA. 89:8283–8287.
30. J.M.Faubion, and R.C.Hoseney, (1981). Lipoxygenase: Its biochemistry and role in breadmaking. Cereal Chem. 58:175–180.
31. M.C.Figueroa-Espinoza, and X.Rouau, (1998). Oxidative cross-linking of pentosans by a fungal laccase and horseradish peroxidase: Mechanism of linkage between feruloylated arabinoxylans. Cereal Chem. 75:259–265.
32. P.L.Finney,, C.D.Magoffin,, R.C.Hoseney, and K.F.Finney, (1976). Short-time baking systems. 1. Interdependence of yeast concentration, fermentation time, proof time, and oxidation requirement. Cereal Chem. 53:126–134.
33. L.Flander,, X.Rouau,, M.H.Morel,, K.Autio,, T.Seppanen-Laakso,, K.Kruus, and J.Buchert, (2008). Effects of laccase and xylanase on the chemical and rheological properties of oat and wheat doughs. J. Agr. Food Chem. 56:5732–5742.
34. R.Garcia,, N.Kaid,, C.Vignaud, and J.Nicolas, (2000). Purification and some properties of catalase from wheat germ (Triticum aestivum L.). J. Agr. Food Chem. 48:1050–1057.
35. R.Garcia,, L.Rakotozafy,, N.Telef,, J.Potus, and J.Nicolas, (2002). Oxidation of ferulic acid or arabinose-esterified ferulic acid by wheat germ peroxidase. J. Agr. Food Chem. 50:3290–3298.
36. P.Gelinas,, E.Poitras,, C.M.McKinnon, and A.Morin, (1998). Oxido-reductases and lipases as dough-bleaching agents. Cereal Chem. 75:810–814.
37. A.W.Girotti,, (1998). Lipid hydroperoxide generation, turnover, and effector action in biological systems. J. Lipid Res. 39:1529–1542.
38. A.Graveland,, (1968). Combination of thin layer chromatography and gas chromatography in analysis on a microgram scale of lipids from wheat flour and wheat flour doughs. J. Am. Oil Chem. Soc. 45:834–840.
39. A.Graveland,, (1970). Enzymatic oxidations of linoleic acid and glycerol-1-monolinoleate in doughs and flour-water suspensions. J. Am. Oil Chem. Soc. 47:352–361.
40. A.Graveland,, P.Bosveld,, W.J.Lichtendonk,, J.H.E.Moonen,, (1980). Superoxide involvement in the reduction of disulfide bonds of wheat gel proteins. Biochem. Biophys. Res. Commun. 93:1189–1195.
41. W.Grosch, and H.Wieser, (1999). Redox reactions in wheat dough as affected by ascorbic acid. J. Cereal Sci. 29:1–16.
42. H.Gul,, M.S.Ozer, and H.Dizlek, (2009). Improvement of the wheat and corn bran bread quality by using glucose oxidase and hexose oxidase. J. Food Qual. 32:209–223.
43. B.Halliwell,, (1989). Tell me about free radicals, doctor: A review. J. R Soc. Med. 82:747–752.
44. M.J.Han,, H.T.Choi, and H.G.Song, (2005). Purification and characterization of laccase from the white rot fungus Trametes versicolor. J. Microbiol. 43:555–560.
45. F.Hanft, and P.Koehler, (2005). Quantitation of dityrosine in wheat flour and dough by liquid chromatography-tandem mass spectrometry. J. Agr.Food Chem. 53:2418–2423.
46. O.C.Hansen, and P.Stougaard, (1997). Hexose oxidase from the red alga Chondrus crispus: Purification, molecular cloning, and expression in Pichia pastoris. J. Biol. Chem. 272:11581–11587.
47. R.Hilhorst,, H.Gruppen,, R.Orsel,, C.Laane,, H.A.Schols,, and A.G.J.Voragen,, (2002). Effects of xylanase and peroxidase on soluble and insoluble arabinoxylans in wheat bread dough. J. Food Sci. 67:497–506.
48. G.R.Honold, and M.A.Stahmann, (1968). The oxidation-reduction enzymes of wheat. IV. Qualitative and quantitative investigations of oxidases. Cereal Chem. 45:99–108.
49. R.C.Hoseney, and J.M.Faubion, (1981). A mechanism for the oxidative gelation of wheat flour water soluble pentosans. Cereal Chem. 58:421–424.
50. R.C.Hoseney,, K.H.Hsu, and R.C.Junge, (1979). Simple spread test to measure the rheological properties of fermenting dough. Cereal Chem. 56:141–143.
51. R.C.Hoseney,, H.Rao,, J.Faubion, and J.S.Sidhu, (1980). Mixograph Studies. 4. The mechanism by which lipoxygenase increases mixing tolerance. Cereal Chem. 57:163–166.
52. M.Jamnongwong,, K.Loubiere,, N.Dietrich, and G.Hebrard, (2010). Experimental study of oxygen diffusion coefficients in clean water containing salt, glucose or surfactant: Consequences on the liquid-side mass transfer coefficients. Chem. Eng. J. 165:758–768.
53. V.B.Jayaram,, S.Cuyvers,, B.Lagrain,, K.J.Verstrepen,, J.A.Delcour, and C.M.Courtin, (2013). Mapping of Saccharomyces cerevisiae metabolites in fermenting wheat straight-dough reveals succinic acid as pH-determining factor. Food Chem. 136:301–308.
54. P.J.Ji,, W.Feng,, T.W.Tan, and D.X.Zheng, (2007). Modeling of water activity, oxygen solubility and density of sugar and sugar alcohol solutions. Food Chem. 104:551–558.
55. I.J.Joye,, A.Draganski,, J.A.Delcour, and R.D.Ludescher, (2012). Monitoring molecular oxygen depletion in wheat flour dough using Erythrosin B phosporescence: A biophysical approach. Food Biophys. 7:138–144.
56. R.C.Junge,, R.C.Hoseney, and E.Varrianomarston, (1981). Effect of surfactants on air incorporation in dough and the crumb grain of bread. Cereal Chem. 58:338–342.
57. R.M.Junqueira,, F.Rocha,, M.A.Moreira, and I.A.Castro, (2007). Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase. Cereal Chem. 84:443–449.
58. S.P.Kaufman, and O.Fennema, (1987). Evaluation of sulfhydryl oxidase as a strengthening agent for wheat flour dough. Cereal Chem. 64:172–176.
59. C.A.Kerfeld, and D.W.Krogmann, (1998). Photosynthetic cytochromes c in cyanobacteria, algae, and plants. Ann. Rev. Plant Phys. Plant Mol. Biol. 49:397–425.
60. P.Koehler,, (2003). Effect of ascorbic acid in dough: Reaction of oxidized glutathione with reactive thiol groups of wheat glutelin. J. Agr. Food Chem. 51:4954–4959.
61. W.H.Koppenol, (1990). Oxyradical reactions: From bond-dissociation energies to reduction potentials. Febs Lett. 264:165–167.
62. M.Korycka-Dahl, and T.Richardson, (1980). Initiation of oxidative changes in foods. J. Dairy Sci. 63:1181–1198.
63. T.Kotiaho,, M.N.Eberlin,, P.Vainiotalo, and R.Kostiainen, (2000). Electrospray mass and tandem mass spectrometry identification of ozone oxidation products of amino acids and small peptides. J. Am. Soc. Mass Spectrom. 11:526–535.
64. J.E.Kruger, (1976). Changes in polyphenol oxidases of wheat during kernel growth and maturation. Cereal Chem. 53:201–213.
65. J.E.Kruger,, (1977). Changes in the catalases of wheat during kernel growth and maturation. Cereal Chem. 54:820–826.
66. E.Labat,, M.H.Morel, and X.Rouau, (2000). Effects of laccase and ferulic acid on wheat flour doughs. Cereal Chem. 77:823–828.
67. L.S.Lai,, P.C.Chang, and C.T.Chano, (2008). Isolation and characterization of superoxide dismutase from wheat seedlings. J. Agr. Food Chem. 56:8121–8129.
68. C.Leitner,, J.Volc, and D.Haltrich, (2001). Purification and characterization of pyranose oxidase from the white rot fungus Trametes multicolor. Appl. Environ. Microbiol. 67:3636–3644.
69. L.Levavasseur,, L.Rakotozafy,, E.Manceau,, L.Louarme,, H.Robert,, J.L.Baret,, J.Potus, and J.Nicolas, (2006). Discrimination of wheat varieties by simultaneous measurements of oxygen consumption and consistency of flour dough during mixing. J. Sci. Food Agr. 86:1688–1698.
70. X.Liang,, A.Kaya,, Y.Zhang,, D.T.Le,, D.Hua, and V.N.Gladyshev, (2012). Characterization of methionine oxidation and methionine sulfoxide reduction using methionine-rich cysteine-free proteins. Bmc Biochem. 13:1–10.
71. Y.E.Liao,, R.A.Miller, and R.C.Hoseney, (1998). Role of hydrogen peroxide produced by Baker's yeast on dough rheology. Cereal Chem. 75:612–616.
72. K.Lösche,, M.von Bargen, and A.Weissbach, (2011). Method for making dough. Patent EP 2340715 A2.
73. V.Lullien-Pellerin, (2012). Ozone in grain processing. In: Ozone in Food Processing. C.O’Donnell,, B.Tiwari,, P.J.Cullen,, and R.G.Rice, Eds., pp. 81–96. Wiley-Blackwell, Chichester, West-Sussex, UK
74. F.MacRitchie,, (1975). Mechanical degradation of gluten proteins during high-speed mixing of doughs. J. Polym. Sci.: Polym. Symp. 49:85–90.
75. 2 in cross-linking of gluten proteins. J. Food Biochem. 35:1695–1702.
76. D.R.Marsh, and T.Galliard, (1986). Measurement of polyphenol oxidase activity in wheat-milling fractions. J. Cereal Sci. 4:241–248.
77. P.E.Marston,, (1986). Dough development for breadmaking under controlled atmospheres. J. Cereal Sci. 4:335–344.
78. A.M.Mayer,, (1987). Polyphenol oxidases in plants: Recent progress. Phytochemistry 26:11–20.
79. J.M.McCord, and I.Fridovich, (1969). Superoxide dismutase. An enzymic function for erythrocuprein (hemocuprein). J. Biol. Chem. 244:6049–6055.
80. D.B.Min, and J.M.Boff, (2002). Chemistry and reaction of singlet oxygen in foods. Compr. Rev. Food Sci. Food Safe. 1:58–72.
81. Y.Miyamoto, and K.Nishimura, (2006). Production of thiyl radical on a peptide derived from wheat protein by superoxide anion radical. Cereal Chem. 83:472–477.
82. W.R.Morrison,, (1978). Wheat lipid composition. Cereal Chem. 55:548–558.
83. M.Nakamura, and T.Kurata, (1997). Effect of L-ascorbic acid and superoxide anion radical on the rheological properties of wheat flour water dough. Cereal Chem. 74:651–655.
84. R.Necochea,, B.Valderrama,, S.Diaz-Sandoval,, J.L.Folch-Mallol,, R.Vazquez-Duhalt, and G.Iturriaga, (2005). Phylogenetic and biochemical characterisation of a recombinant laccase from Trametes versicolor. Fems Microbiol. Lett. 244:235–241.
85. H.Neukom, and H.U.Markwalder, (1978). Oxidative gelation of wheat-flour pentosans: New way of cross-linking polymers. Cereal Foods World 23:374–376.
86. G.Oudgenoeg,, R.Hilhorst,, S.R.Piersma,, C.G.Boeriu,, H.Gruppen,, M.Hessing,, A.G.J.Voragen, and C.Laane, (2001). Peroxidase-mediated cross-linking of a tyrosine-containing peptide with ferulic acid. J. Agr. Food Chem. 49:2503–2510.
87. J.E.Packer,, (1974). The radiation chemistry of thiols. In: The Chemistry of the Thiol Group. pp. 481–517. S.Patai, Ed. John Wiley & Sons, Bristol, United Kingdom.
88. B.Pareyt,, S.M.Finnie,, J.A.Putseys, and J.A.Delcour, (2011). Lipids in bread making: Sources, interactions, and impact on bread quality. J. Cereal Sci. 54:266–279.
89. A.Pătulea,, N.Băran, and I.M.Căluşaru, (2012). Measurements of dissolved oxygen concentration in stationary water. World Environ. 2:104–109.
90. G.G.Perrone,, S.X.Tan, and I.W.Dawes, (2008). Reactive oxygen species and yeast apoptosis. Biochim. Biophys. Acta – Mol. Cell Res. 1783:1354–1368.
91. K.Pfeilsticker, and S.Roeung, (1982). Characterization of L-ascorbic acid oxidase (EC 1.10.3.3) from wheat flour. Zeitschrift für Lebensmittel-Untersuchung und -Forschung 174:306–308.
92. M.Piber, and P.Koehler, (2005). Identification of dehydro-ferulic acid-tyrosine in rye and wheat: Evidence for a covalent cross-link between arabinoxylans and proteins. J. Agr. Food Chem. 53:5276–5284.
93. E.S.Posner,, (2009). Wheat flour milling. In: Wheat: Chemistry and Technology. pp. 119–152. K.Khan,, and P.R.Shewry, Eds., AACC International, St. Paul, MN, USA.
94. J.Potus, and J.Nicolas, (2010). L’oxygène, un ingrédient oublié de la pâte à pain. Ind. Céréales 166:3–10.
95. C.Poulsen, and P.B.Hostrup, (1998). Purification and characterization of a hexose oxidase with excellent strengthening effects in bread. Cereal Chem. 75:51–57.
96. C.Primo-Martin,, R.Valera,, and M.A.Martinez-Anaya, (2003). Effect of pentosanase and oxidases on the characteristics of doughs and the glutenin macropolymer (GMP). J. Agr. Food Chem. 51:4673–4679.
97. W.A.Pryor,, B.Das, and D.F.Church, (1991). The ozonation of unsaturated fatty acids: Aldehydes and hydrogen peroxide as products and possible mediators of ozone toxicity. Chem. Res. Toxicol. 4:341–348.
98. L.J.Salt,, P.J.Wilde,, D.Georget,, N.Wellner,, P.K.Skeggs,, and E.N.C.Mills,, (2006). Composition and surface properties of dough liquor. J. Cereal Sci. 43:284–292.
99. H.P.S.Sandhu,, F.A.Manthey,, S.Simsek, and J.B.Ohm, (2011). Comparison between potassium bromate and ozone as flour oxidants in breadmaking. Cereal Chem. 88:103–108.
100. M.E.F.Schooneveld-Bergmans,, M.J.W.Dignum,, J.H.Grabber,, G.Beldman, and A.G.J.Voragen,, (1999). Studies on the oxidative cross-linking of feruloylated arabinoxylans from wheat flour and wheat bran. Carbohyd. Polym. 38:309–317.
101. E.Selinheimo,, K.Autio,, K.Krijus, and J.Buchert, (2007). Elucidating the mechanism of laccase and tyrosinase in wheat bread making. J. Agr. Food Chem. 55:6357–6365.
102. V.K.Sharma, and N.J.D.Graham,, (2010). Oxidation of amino acids, peptides and proteins by ozone: A review. Ozone – Sci. Eng. 32:81–90.
103. P.R.Shewry,, Y.Popineau,, D.Lafiandra, and P.Belton, (2001). Wheat glutenin subunits and dough elasticity: Findings of the Eurowheat project. Trends Food Sci. Technol. 11:433–441.
104. M.D.Shogren, and K.F.Finney, (1984). Bread-making test for 10 grams of flour. Cereal Chem. 61:418–423.
105. J.S.Sidhu,, P.Nordin, and R.C.Hoseney, (1980). Mixograph Studies. 3. Reaction of fumaric acid with gluten proteins during dough mixing. Cereal Chem. 57:159–163.
106. D.Sievert,, R.C.Hoseney, and J.A.Delcour, (2008). Bread and other baked products. In: Ullman's Encyclopedia of Industrial Chemistry. pp. 259–316. John Wiley & Sons, Inc., NY.
107. E.R.Stadtman,, (1990). Metal ion-catalyzed oxidation of proteins: Biochemical mechanism and biological consequences. Free Radical Biol. Med. 9:315–325.
108. J.D.Sullivan, and M.Ikawa, (1973). Purification and characterization of hexose oxidase from red alga Chondrus crispus. Biochim. Biophys. Acta 309:11–22.
109. S.Takasaki,, Y.Kato,, M.Murata,, S.Homma, and S.Kawakishi, (2005). Effects of peroxidase and hydrogen peroxide on the dityrosine formation and the mixing characteristics of wheat-flour dough. Biosci. Biotechnol. Biochem. 69:1686–1692.
110. S.R.Taneja,, Y.P.Abrol, and R.C.Sachar, (1974). Modulation of o-diphenolase and monophenolase enzymes during wheat development. Cereal Chem. 51:457–465.
111. R.E.Tieckelmann, and R.E.Steele, (1991). Higher-assay grade of calcium peroxide improves properties of dough. Food Technol. 45:106–108.
112. K.A.Tilley,, R.E.Benjamin,, K.E.Bagorogoza,, B.M.Okot-Kotber,, O.Prakash, and H.Kwen, (2001). Tyrosine cross-links: Molecular basis of gluten structure and function. J. Agr. Food Chem. 49:2627–2632.
113. C.C.Tsen, and W.Bushuk, (1963). Changes in sulfhydryl and disulfide contents of doughs during mixing under various conditions. Cereal Chem. 40:399–408.
114. C.C.Tsen, and I.Hlynka, (1962). The role of lipids in oxidation of doughs. Cereal Chem. 39:209–219.
115. J.F.Turrens,, (2003). Mitochondrial formation of reactive oxygen species. J. Physiol. - London 552:335–344.
116. S.Van Dyck,., (2007). The impact of singlet oxygen on lipid oxidation. Lipid Technol. 19:278–280.
117. F.W.P.C.Van Overveld,, G.R.M.M.Haenen,, J.Rhemrev,, H.P.W.Vermeiden, and A.Bast, (2000). Tyrosine as important contributor to the antioxidant capacity of seminal plasma. Chem.-Biol. Interact. 127:151–161.
118. V.Vemulapalli,, K.A.Miller, and R.C.Hoseney, (1998). Glucose oxidase in breadmaking systems. Cereal Chem. 75:439–442.
119. W.S.Veraverbeke, and J.A.Delcour, (2002). Wheat protein composition and properties of wheat glutenin in relation to breadmaking functionality. Crit. Rev. Food Sci. Nutr. 42:179–208.
120. F.Violleau,, A.-G.Pernot, and O.Surel, (2012). Effect of Oxygreen wheat ozonation process on bread dough quality and protein solubility. J. Cereal Sci. 55:392–396.
121. J.M.Wallace, and E.L.Wheeler, (1975). Lipoxygenase from wheat: Examination of its reaction characteristics. J. Agr.Food Chem. 23:146–150.
122. Z.T.Wang,, L.Zhu,, F.Yin,, Z.Q.Su,, Z.D.Li, and C.Z.Li, (2012). Silver-catalyzed decarboxylative chlorination of aliphatic carboxylic acids. J. Am. Chem. Soc. 134:4258–4263.
123. H.Wieser,, (2003). The use of redox agents in breadmaking. In: Bread Making: Improving Quality. pp. 424–446. S.P.Cauvain, Ed. Woodhead Publishing Limited, Cambridge, UK.
124. C.C.Winterbourn, and D.Metodiewa, (1999). Reactivity of biologically important thiol compounds with superoxide and hydrogen peroxide. Free Radical Biol. Med. 27:322–328.
125. C.W.Wrigley,, F.Békés, and W.Bushuk, (2006). Gluten: A balance of gliadin and glutenin. In: Gliadin and Glutenin: The Unique Balance of Wheat Quality. pp. 3–32. C.W.Wrigley,, F.Békés,, and W.Bushuk, Eds., AACC International, St. Paul, MN, USA.
126. F.Xu,, (2001). Adsorption of oxygen gas by hydrated wheat flour. Lebensmittel-Wissenschaft und -Technologie - Food Sci. Technol. 34:66–70.
127. T.Yoneyama,, I.Suzuki, and M.Murohash, (1970). Natural maturing of wheat flour. I. Changes in some chemical components and in farinograph and extensigraph properties. Cereal Chem. 47:19–26.