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The reaction of acids with dough proteins
Author(s) -
Bennett Ruth,
Ewart J. A. D.
Publication year - 1962
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.2740130103
Subject(s) - amino acid , chemistry , rheology , food science , biochemistry , thermodynamics , physics
A rheological approach, by means of the Simon Extensometer, was used to investigate the action of acids on wheat‐flour dough. Acids appear to react strongly with the proteins of dough, chiefly by virtue of their capacity to supply hydrogen ions. A hypothesis to account for the results is suggested.