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New Insights into the Potential of Endogenous Redox Systems in Wheat Bread Dough

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New Insights into the Potential of Endogenous Redox Systems in Wheat Bread Dough. / Navrot, Nicolas; Holstborg, Rikke Buhl; Hagglund, Per; Povlsen, Inge Lise; Svensson, Birte.

I: Antioxidants, Bind 7, Nr. 12, 190 , 12.2018.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

Harvard

Navrot, N, Holstborg, RB, Hagglund, P, Povlsen, IL & Svensson, B 2018, 'New Insights into the Potential of Endogenous Redox Systems in Wheat Bread Dough', Antioxidants, bind 7, nr. 12, 190 . https://doi.org/10.3390/antiox7120190

APA

Navrot, N., Holstborg, R. B., Hagglund, P., Povlsen, I. L., & Svensson, B. (2018). New Insights into the Potential of Endogenous Redox Systems in Wheat Bread Dough. Antioxidants, 7(12), [190 ]. https://doi.org/10.3390/antiox7120190

Vancouver

Navrot N, Holstborg RB, Hagglund P, Povlsen IL, Svensson B. New Insights into the Potential of Endogenous Redox Systems in Wheat Bread Dough. Antioxidants. 2018 dec;7(12). 190 . https://doi.org/10.3390/antiox7120190

Author

Navrot, Nicolas ; Holstborg, Rikke Buhl ; Hagglund, Per ; Povlsen, Inge Lise ; Svensson, Birte. / New Insights into the Potential of Endogenous Redox Systems in Wheat Bread Dough. I: Antioxidants. 2018 ; Bind 7, Nr. 12.

Bibtex

@article{7998e9386c684b2ba309e7cf32634163,
title = "New Insights into the Potential of Endogenous Redox Systems in Wheat Bread Dough",
abstract = "Various redox compounds are known to influence the structure of the gluten network in bread dough, and hence its strength. The cereal thioredoxin system (NTS), composed of nicotinamide adenine dinucleotide phosphate (NADPH)-dependent thioredoxin reductase (NTR) and thioredoxin (Trx), is a major reducing enzymatic system that is involved in seed formation and germination. NTS is a particularly interesting tool for food processing due to its heat stability and its broad range of protein substrates. We show here that barley NTS is capable of remodeling the gluten network and weakening bread dough. Furthermore, functional wheat Trx that is present in the dough can be recruited by the addition of recombinant barley NTR, resulting in dough weakening. These results confirm the potential of NTS, especially NTR, as a useful tool in baking for weakening strong doughs, or in flat product baking.",
keywords = "wheat, thioredoxin, thioredoxin reductase, baking, redox, dough rheology",
author = "Nicolas Navrot and Holstborg, {Rikke Buhl} and Per Hagglund and Povlsen, {Inge Lise} and Birte Svensson",
year = "2018",
month = "12",
doi = "10.3390/antiox7120190",
language = "English",
volume = "7",
journal = "Antioxidants",
issn = "2076-3921",
publisher = "M D P I AG",
number = "12",

}

RIS

TY - JOUR

T1 - New Insights into the Potential of Endogenous Redox Systems in Wheat Bread Dough

AU - Navrot, Nicolas

AU - Holstborg, Rikke Buhl

AU - Hagglund, Per

AU - Povlsen, Inge Lise

AU - Svensson, Birte

PY - 2018/12

Y1 - 2018/12

N2 - Various redox compounds are known to influence the structure of the gluten network in bread dough, and hence its strength. The cereal thioredoxin system (NTS), composed of nicotinamide adenine dinucleotide phosphate (NADPH)-dependent thioredoxin reductase (NTR) and thioredoxin (Trx), is a major reducing enzymatic system that is involved in seed formation and germination. NTS is a particularly interesting tool for food processing due to its heat stability and its broad range of protein substrates. We show here that barley NTS is capable of remodeling the gluten network and weakening bread dough. Furthermore, functional wheat Trx that is present in the dough can be recruited by the addition of recombinant barley NTR, resulting in dough weakening. These results confirm the potential of NTS, especially NTR, as a useful tool in baking for weakening strong doughs, or in flat product baking.

AB - Various redox compounds are known to influence the structure of the gluten network in bread dough, and hence its strength. The cereal thioredoxin system (NTS), composed of nicotinamide adenine dinucleotide phosphate (NADPH)-dependent thioredoxin reductase (NTR) and thioredoxin (Trx), is a major reducing enzymatic system that is involved in seed formation and germination. NTS is a particularly interesting tool for food processing due to its heat stability and its broad range of protein substrates. We show here that barley NTS is capable of remodeling the gluten network and weakening bread dough. Furthermore, functional wheat Trx that is present in the dough can be recruited by the addition of recombinant barley NTR, resulting in dough weakening. These results confirm the potential of NTS, especially NTR, as a useful tool in baking for weakening strong doughs, or in flat product baking.

KW - wheat

KW - thioredoxin

KW - thioredoxin reductase

KW - baking

KW - redox

KW - dough rheology

U2 - 10.3390/antiox7120190

DO - 10.3390/antiox7120190

M3 - Journal article

VL - 7

JO - Antioxidants

JF - Antioxidants

SN - 2076-3921

IS - 12

M1 - 190

ER -

ID: 211905147