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The oxidation of mechanically developed doughs
Author(s) -
Zentner H.
Publication year - 1964
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.2740150910
Subject(s) - performic acid , cysteic acid , potassium iodate , chemistry , acetic acid , iodate , food science , potassium , amino acid , iodine , biochemistry , organic chemistry , cysteine , cystine , enzyme
The effect of potassium iodate on the water‐soluble and acetic acid‐soluble wheat proteins during mechanical dough development has been investigated. It was found that under the conditions used, cysteic acid groups were formed in the dough proteins. Performic acid‐oxidised proteins when added to dough instead of potassium iodate lessen the extent of dough relaxation and produce good bread in the baking test. It is suggested that the cysteic acid groups of the proteins contribute to dough strength by forming electrostatic bonds with the basic amino‐acid residues of the wheat proteins.