The bread improving mechanism of molecular oxygen and potassium bromate: unraveling the mystery on molecular scale. KU Leuven
During breadmaking, a protein network is formed that holds the dough components together and retains the carbon dioxide produced by the yeast. This protein network determines to a large extent the quality of both dough and final bread loaf. Disulfide bridges between gluten proteins are main contributors to this network. The number and type (intra- and intermolecular) of disulfide bridges can be affected by redox agents. During breadmaking, ...