The disulphide group content of flour and dough
- 1 May 1964
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 15 (5) , 269-273
- https://doi.org/10.1002/jsfa.2740150501
Abstract
Earlier work reporting an inverse relationship between the disulphide group content of flour protein and the protein content of flour has been followed by measurements of the disulphide group content of the soluble protein in flour. These have been found to vary with the protein content of the flour in a way similar to that of the disulphide group contents of the total proteins, but over a smaller range. Further experimental work on changes in the titratable sulphur in flour doughs on severe mixing has led to the conclusion that these do not provide any conclusive evidence for the occurrence of mechanical scission of disulphide bonds, and attempts to demonstrate this by other means have also so far proved unsuccessful.Keywords
This publication has 2 references indexed in Scilit:
- Disulphide groups in flour proteinsJournal of the Science of Food and Agriculture, 1962
- Comparison of the amino-acid composition of the protein in flour and endosperm from different types of wheat, with particular reference to variation in lysine contentJournal of the Science of Food and Agriculture, 1960