Majlinda Sana1, Gafur Xhabiri2, Elton Seferi3 and Abdyl Sinani3
1AlbaniaUniversity of Tirana, Faculty of Pharmacy
2StateUniversity of Tetova, Faculty of Food Technology and Nutrition
3AgricultureUniversity of Tirana, Faculty of Food Biotechnology
Corresponding author email: firstname.lastname@example.org
Using of additive tested has a reduction effect on hydrogen’s links of gluten proteins in preparing of dough for confectionary production. Effects is attributed the action of the additives (redox agents) that have at their optimum from 12 in 20 ppm, which affect in decreasing of the dough resistance increasing extension ranged. The activity of the additive has a correlative connection with cultivars of the wheat and radius of flours. Redox agents (additives) are the products with chemical-based, which through oxidation or reduction reactions that develop in the dough, change the physical and rheological properties of confectionary product. Structures and formations quantitatively of gluten proteins determine the quality of the dough for cakes and biscuits. Reductants are substances that affect in the gluten soften, weakening the links from –SS- in –SH. Their impact is reducing of overall molecular weight to aggregates of the gluten proteins. The first stage of the reaction is interaction of reluctant with gluten proteins that is an exchange of SH/SS, which release a unit of proteins and leaves a link –SS- between proteins and reluctant, leaving so second group of proteins –SH free and giving the oxidized form to the reluctant. The most used of reluctant are L-Cysteine and Sodium Metabisulphites. By tests made results that using of these reductants leads to an advanced extension of the confectionary dough and to a very good form of the final product.
Key words: Quality ofconfectionary dough, wheat cultivar, redox agents, dough rheology.