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Glutathione. A tripeptide (q.v.) made up of the amino acids (q.v.).glutamine (q.v.), glycine and cysteine, that acts as a strong reducing agent (q.v.). It is present in wheat germ (q.v.) as well as in yeast (q.v.) cells which release it when they undergo autolysis (q.v.). Its presence in a dough results in low loaf volume (q.v.) and poor bread quality. These adverse effects can be overcome by the proper use of oxidants (q.v.).