Comparison of Oxidized and Reduced Glutathione in the Bread-Making Qualities of Rice Batter
Abstract
Abstract: The demand for gluten‐free bread is growing as the recognition of celiac disease and wheat allergy has increased worldwide. In our previous study, reduced glutathione (GSH) was found to improve the gas‐retaining properties of rice batter used for gluten‐free bread. In this article, oxidized glutathione (GSSG) was shown to have the same effect. Moreover, sensory tests revealed that GSSG bread had a significantly reduced sulfurous odor. Analyses by a gas chromatography‐flame photometric detector demonstrated the presence of hydrogen sulfide and methyl mercaptan in the headspace of GSH bread, and also their significant reduction in GSSG bread. The viscoelastic properties and microstructures of GSSG and GSH bread did not noticeably differ. These observations suggest the usefulness of GSSG in making gluten‐free rice bread and extend our knowledge of the use of glutathione in food processing. Practical Application: Glutathione, a widely‐distributed peptide in cells, improves the bread‐making quality of gluten‐free rice batter. While both the reduced (GSH) and oxidized (GSSG) glutathione are effective, GSSG‐bread has significantly reduced sulfurous odor compared to GSH‐bread.
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Reduced glutathione improved the gas retaining properties of a gluten free rice batter dough in a yeast leavening process.
“In a study by Yano (2012), reduced glutathione improved the gas retaining properties of a gluten free rice batter dough in a yeast leavening process [66].”
From Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product (2020) · cites this paper as [66]
Reduced glutathione improved the gas retaining properties of a gluten free rice batter dough in a yeast leavening process.
“In a study by Yano (2012), reduced glutathione improved the gas retaining properties of a gluten free rice batter dough in a yeast leavening process [66].”
From Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product (2020) · cites this paper as Yano (2012)
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Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product
Jaeger, A., Arendt, E. K., Zannini, E., & Sahin, A. W. (2020) · Fermentation · doi:10.3390/fermentation6040123 · Cited by 172 · see citing works
“In a study by Yano (2012), reduced glutathione improved the gas retaining properties of a gluten free rice batter dough in a yeast leavening process [66].”
Background
- Authors
- Yano, H.
- Affiliations
- National Agriculture and Food Research Organization (JP)
- Corresponding author
- Yano, Hiroyuki
- ORCID
- Yano, Hiroyuki
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2012-02
- Volume
- 77
- Issue
- 2
- Pages
- C182-8
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W1990220538
- Cited by
- 31
- References
- 0
- Citations by year
- 2026: 1 · 2025: 1 · 2024: 2 · 2023: 6 · 2022: 2 · 2021: 4 · 2020: 3 · 2019: 1 · 2017: 1 · 2016: 2 · 2015: 1 · 2014: 1 · 2013: 5 · 2012: 1
- FWCI
- 2.37
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Food Science (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Japan Society for the Promotion of Science (22500752)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- glutathione disulfide, reduced glutathione, gluten-free bread, hydrogen sulfide, methyl mercaptan, gas retention, bread-making quality, viscoelasticity, bread microstructure
- MeSH terms
- Bread, Celiac Disease, Food Handling, Glutathione, Odorants, Oxidation-Reduction, Rheology, Oryza, Viscosity, Glutathione Disulfide, Diet, Gluten-Free
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