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Oxidation by molecular oxygen of thiol groups in unleavened doughs from normal and defatted wheat flours
Author(s) -
Bloksma A. H.
Publication year - 1963
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.2740140801
Subject(s) - chemistry , oxygen , acetone , thiol , carbon tetrachloride , extraction (chemistry) , mixing (physics) , carbon dioxide , chromatography , organic chemistry , physics , quantum mechanics
Thiol groups in doughs from wheat flours that have been defatted by extraction with light petroleum, carbon tetrachloride, n‐butanol‐water (6: I, v/v) or acetone‐water (4: I, v/v) mixtures are more slowly oxidised by molecular oxygen than thiol groups in doughs from normal flours. The oxidation essentially occurs during mixing; in a resting dough the reaction is established with difficulty in spite of the occlusion of an ample amount of oxygen. Fat extractions with light petroleum or carbon tetrachloride increase the rate of gas occlusion in the dough on mixing; with the other solvents this phenomenon was not observed.