A Role for Thiol and Disulphide Groups in Determining the Rheological Properties of Dough Made from Wheaten Flour

Frater, R.; Hird, F. J. R.; Moss, HJ; Yates, John R.

doi:10.1038/186451a0

Cited by 59 publications

(16 citation statements)

References 3 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Sulfhydryl and disulfide groups have long been acknowledged as important contributors to the viscoelastic properties of dough (Frater et al 1960;Mecham 1968;Wall 1971). A deficiency of the gluten proteins that are rich in cysteine and cystine would reduce the capacity for forming intermolecular bonds of this type and might indirectly weaken bonds of other types.…”

Section: Discussionmentioning

confidence: 99%

Sulfur and nitrogen fertilizer effects on wheat. II. Influence on grain quality

Moss¹,

Wrigley²,

MacRichie³

et al. 1981

Aust. J. Agric. Res.

View full text Add to dashboard Cite

A wide range of grain quality tests (on both a large and a small scale) was performed on samples obtained from a factorial (5 sulfur x 3 nitrogen treatments) field experiment in which Olympic wheat responded in yield of grain to both sulfur and nitrogen. Grain nitrogen concentration responded mainly to nitrogen supply and ranged from 1.38 to 2.56%. Grain sulfur concentration responded to both sulfur and nitrogen supply and varied from 0.08 to 0.18%. Flour sulfur was highly correlated with, but lower than, grain sulfur. Compared with high sulfur grain, low sulfur grain was harder (higher pearling resistance) and the dough had a greater resistance to extension and a lower extensibility. In fact, a restricted supply of sulfur seriously affected grain quality, producing a dough that was excessively tough and umuitable for normal use. These changes in dough quality were accompanied by decreases in the proportions of albumins and of high mobility gliadins in the total protein in the low sulfur grain.

show abstract

Section: Discussionmentioning

confidence: 99%

Sulfur and nitrogen fertilizer effects on wheat. II. Influence on grain quality

Moss¹,

Wrigley²,

MacRichie³

et al. 1981

Aust. J. Agric. Res.

View full text Add to dashboard Cite

show abstract

“…1a). Frater [9] reported that increasing the concentration of L-cysteine HCl decreased the strength of the dough, and at high concentration the extensibility was unmeasurable. He attributed this to the increasing rate of thiol disulphide interchange reaction.…”

Section: Extensograph Characteristicsmentioning

confidence: 99%

Influence of additives on the rheological characteristics and baking quality of wheat flours

Ravi

Manohar²,

Rao³

2000

Eur Food Res Technol

View full text Add to dashboard Cite

The response of Indian commercially milled flour to different additives was studied. The incorporation of reducing agents, such as L-cysteine hydrochloride (L-cysteine HCl), reduced the water absorption capacity (WAC) and stability of medium-strong wheat flour as well as weak wheat flour. This effect was also shown by other reducing agents or enzymes; however, the extent of change was found to be greater in medium-strong wheat flour. Surfactants/emulsifiers, such as glycerol monostearate, sodium stearoyl lactylate, and diacetyl tartaric esters of monoglycerides (DATEM), did not alter the WAC significantly, but marginally improved the stability of the dough. The change observed in the extensograph was greater with reducing agents and enzymes. In general, use of L-cysteine HCl or aamylase or protease reduced the resistance to extension and increased the extensibility, depending on the level of addition. L-cysteine HCl, however, gave a greater reduction in the resistance to extension in medium-strong than in weak flour. On the other hand, use of surfactants/emulsifiers increased the resistance to extension and decreased the extensibility, and the effect was greater with DATEM. The bread volume improved considerably on incorporation of L-cysteine HCl, while DATEM also increased the loaf volume considerably at a 1% level in weak flour. Maximum improvement in loaf volume was found for DATEM in the case of weak flour, indicating that the responses of flour to different additives were different.

show abstract

“…(2009) reported that adding cysteine improves the gluten gel properties in the aspects of stress relaxation behaviour, bending strength and water‐holding ability through regulating disulphide–sulphide interactions. The cysteine supplementation resulted in gluten dough weakening, with increase in adhesiveness, extensibility and machinability; decrease in the elastic and viscous properties (Frater et al. , 1960; Koh et al.…”

Section: Introductionmentioning

confidence: 99%

Effect of cysteine on structural, rheological properties and solubility of wheat gluten by enzymatic hydrolysis

Zhang¹,

Qin²,

Claver³

et al. 2010

Int J of Food Sci Tech

View full text Add to dashboard Cite

The progressive enzymatic hydrolysis of wheat gluten was obtained with Fourier transform infrared spectroscopy structural and rheological understanding of the molecular interactions and structural transformations as affected by cysteine. Cysteine which cleaved disulphide (SS) bonds and inhibited wheat gluten polymer formation induced the disappearance of 1622 cm )1 band (extended structures) and significant increases in the amount of b-sheet in the amide I region and in hydration capacity. The alterations in structure had tremendous influence on the rheological properties of wheat gluten so that decreased the shear moduli (loss modulus and storage modulus) and viscosity. A typical viscoelastic behaviour (ranging from more solid-like to more fluid-like) affected by cysteine was manifested by wheat gluten dough. Consequently, the solubility of wheat gluten improved. Hence, structural, rheological changes and solubility gave rise to high enzymatic hydrolysis of wheat gluten.

show abstract

A Role for Thiol and Disulphide Groups in Determining the Rheological Properties of Dough Made from Wheaten Flour

Cited by 59 publications

References 3 publications

Sulfur and nitrogen fertilizer effects on wheat. II. Influence on grain quality

Sulfur and nitrogen fertilizer effects on wheat. II. Influence on grain quality

Influence of additives on the rheological characteristics and baking quality of wheat flours

Effect of cysteine on structural, rheological properties and solubility of wheat gluten by enzymatic hydrolysis

Contact Info

Product

Resources

About