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Rǒle of disulphide exchange reactions in the relaxation of strains introduced in dough
Author(s) -
Frater R.,
Hird F. J. R.,
Moss H. J.
Publication year - 1961
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740120402
Subject(s) - iodate , cysteine , chemistry , relaxation (psychology) , mixing (physics) , food science , biochemistry , inorganic chemistry , iodide , biology , physics , enzyme , quantum mechanics , neuroscience
The effect of iodate, N ‐ethylmaleimide and cysteine on the relaxation of strains in dough has been investigated. Strains introduced in dough by the usual procedure of balling and shaping, relax much more slowly in the presence of iodate and N ‐ethylmaleimide. In the presence of cysteine the strains relax more quickly than in the controls. It is concluded that the relaxation of strains occur through disulphide exchange reactions, and that the formation of a strained system during mixing is also accompanied by the same type of exchange reactions. These observations are discussed in relation to previous work and the action of flour and bread improvers.