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The uptake of oxygen by flour dough

, : The uptake of oxygen by flour dough. Cereal Chem 34(5): 323-336

Flour doughs take up O2 during mixing. The amount of O2 consumed by patent flour doughs is small but with lower grade flours the amount is substantial. Removal of the lipids decreases the oxygen uptake but uptakes are restored by the addition of linoleic acid. O2 uptake of flours increase with storage paralleling increases in free fatty acids. Water solubles as well as lipids are involved in O2 absorption. Boiling of water solubles destroys the ability to take up O2. Gluten may also be involved. Heating of flour reduces O2 uptake. This reduction is greater with heating at higher moistures or in oxygen-rich atmospheres. The effect of heat is largely upon the water soluble component. Although lipoxidase action appears to be responsible for the O2 uptake of doughs this action does not appear to materially effect flour mixing properties.


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