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Gel formation in acidified aqueous suspensions of cereal flours
Author(s) -
Jennings Allen C.
Publication year - 1978
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.2740291111
Subject(s) - chemistry , acetic acid , reagent , aqueous solution , sodium , sedimentation , phenol , chromatography , ionic strength , chloride , nuclear chemistry , organic chemistry , paleontology , sediment , biology
The amounts of gel formed when wheat flours are suspended in 1m acetic acid or in phenol‐acetic acid‐water (1:1:1, w/v/v) are highly correlated with the total nitrogen contents and the Zeleny sedimentation values of the flours. It is concluded that the Zeleny sedimentation test depends on the formation of this gel. Gel formation in acidified aqueous suspensions is markedly affected by the ionic strength and pH of the suspending medium, but not by non‐polar molecules or reagents that react specifically with sulphydryl groups or disulphide bonds. The gel is readily dispersed by ultrasonic treatment and gel formation is prevented completely by the amounts of sodium chloride added to dough during breadmaking.