摘要 : Nicotinamide adenine dinucleotide coenzymes (NAD(P)(H)) are strong redox agents naturally present in wheat flour, and are indispensable cofactors in many redox reactions. Hence, it is not inconceivable that they affect gluten cros... 展开 Nicotinamide adenine dinucleotide coenzymes (NAD(P)(H)) are strong redox agents naturally present in wheat flour, and are indispensable cofactors in many redox reactions. Hence, it is not inconceivable that they affect gluten cross-linking during breadmaking. Effects of increasing concn. of NAD(P)(H) on gluten cross-linking, dough properties and bread vol. were investigated using 2 flours of different breadmaking quality. Separate addition of the 4 nicotinamide coenzymes did not significantly affect mixograph properties. While addition of NAD+ hardly affected bread vol., supplementation with NADP(H) and NADH significantly decreased loaf vol. of breads made using flour of high breadmaking quality. Wheat flour incubation with NAD(P)H under anaerobic conditions increased wheat flour thiol content, while NAD(P)+ increased extractability in SDS-containing medium of the protein of the strong breadmaking flour. Based on the results, it was hypothesized that at least 3 reactions, competing for NAD(P)(H), occur during breadmaking that determine the final effect on protein, dough and loaf properties. It is concluded that next to coenzyme hydrolysis, the experiments pointed to coenzyme oxidation and NAD(P)(H) dependent redox reactions affecting protein properties. 收起