摘要 : Ability of various additives to prevent discoloration of flattened, circular whole wheat dough during storage was investigated. Additives tested included L-cysteine, glutathione and 4-hexaresorcinol. The dough had a diam. of 150 m... 展开 Ability of various additives to prevent discoloration of flattened, circular whole wheat dough during storage was investigated. Additives tested included L-cysteine, glutathione and 4-hexaresorcinol. The dough had a diam. of 150 mm and was 2 mm thick. It was stored at 5-60 degrees C. Amino guanidine bicarbonate was used to control Maillard browning. L-cysteine (90 ppm) was most effective followed by glutathione (100 ppm) in controlling discolouration. Effectiveness of additives increased when used in combination with amino guanidine bicarbonate (0.5%). However, 4-hexaresorcinol did not show any significant (P >= 0.05) effect. 收起