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An investigation into the fate of sulphites added to hard sweet biscuit doughs
Author(s) -
Thewlis Basil H.,
Wade Peter
Publication year - 1974
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.2740250111
Subject(s) - sulfur , chemistry , food science , organic chemistry
A radiotracer technique, employing [ 35 S]sulphur, has been used to determine the fate of sulphites added to hard sweet biscuit doughs. The results show that about 93% of the sulphur added to the dough as sulphite or metabisulphite remains in the biscuit. This figure is made up of about 30% sulphur as inorganic sulphate and 63% sulphur combined in an organic form; some evidence is presented to suggest that this sulphur may be combined with the biscuit protein as S ‐sulphoprotein. Less than 0.2% of the sulphur remains as inorganic sulphite in the finished biscuit.