SummaryDoughs made from Australian wheat flours were fractionated by ultracentrifugation. The disulphide and sulphydryl contents of the fractions were determined polarographically. A low molecular weight, sulphydryl-containing fraction was found in doughs made from poor quality flours.Up to 26% of the sulphydryl groups originally present in the flours disappeared during dough formation. Doughs mixed in the presence of air or iodate showed a rapid initial, and subsequent more gradual loss of sulphydryl groups as mixing progressed, or as the concentration of iodate increased. The sulphydryl groups of the soluble components of dough were more labile during overmixing, and in the presence of iodate and N -ethyl maleimide than were the sulphydryl groups of the gluten complex.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.