Contribution No. 97-140-J from the Kansas Agricultural Experiment Station.
Garlic Effects on Dough Properties
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 6, pages 1198–1201, November 1997
How to Cite
MILLER, R.A., HOSENEY, R.C., GRAF, E. and SOPER, J. (1997), Garlic Effects on Dough Properties. Journal of Food Science, 62: 1198–1201. doi: 10.1111/j.1365-2621.1997.tb12243.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- Ms received 11/7/96; revised 7/21/97; accepted 7/26/97.
Addition of garlic to wheat flour dough causes it to rapidly break down during mixing but the cause of that effect is unknown. Our objectives were to determine if the effect was present in the clove or due to an enzyme reaction and whether encapsulation would prevent the effect. Scallion and leek also cause rapid breakdown, but to a lesser extent. The dough-weakening effects were similar to effects of a,b-unsaturated carbonyl compounds rather than sulfide-disulfide interchange reactions. The responsible compound was not pyruvic acid or alliinase but appeared to form as a result of alliinase reactions. Garlic in the bread formula weakened the dough and resulted in bread with undesirable crumb grain characteristics and low volume. Encapsulated garlic increased dough strength and did not affect loaf volume or crumb grain.