D-erythroascorbic acid in Bakers' yeast and effects on wheat dough

Extraction of hydrated and freeze-dried bakers' yeast yielded ≃50 μg erythroascorbic acid (EAA) and 5 μg ascorbic acid (AA)/g dry yeast as determined by HPLC with electrochemical detection. D-EAA (82 ppm based on flour) slightly increased the flow of dough as rest time increased. Gluten isolated from a flour-water dough containing 82 ppm D-EAA or 100 ppm L-cysteine stretched at a faster rate than control gluten. EAA like AA did not change dough development time. Unlike AA, EAA showed neither oxidizing effect on dough and gluten nor improving effects on bread