The influence of oxidizing agents on water extracts of rye flour

The main constituents of rye flour extracts are proteins and pentosans. After cross-linking under the action of oxidizing agents those components are able to bind much more water than in their native (prior to modifications) state. As a consequence rheological properties of extract are changed. It was observed that kinematic viscosity of water extract of rye flour decreases rapidly with time. The reason for this behavior could be high enzymatic activity of flour extract. It was also found that the addition of hydrogen peroxide in the absence of additional peroxidase (which is naturally present in 1:9 or 1:1 water extracts of flour) causes the greatest increase in viscosity, due to the cross-linking of soluble polymers. Moreover after the addition of H 2O 2 to water extracts strong gels were obtained, which were characterized by tan δ = 0.5 (tan δ