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Cereal Chem 42:303 - 314.  |  VIEW ARTICLE

Effects of Some Organic Solvents on Extensigraph Characteristics of Dough.

H. G. Muller, I. Hlynka, and F. D. Kuzina. Copyright 1965 by the American Association of Cereal Chemists, Inc. 

The addition of alcohols from methanol to nonanol modify both the extensigraph extensibility and resistance, with the greatest effect at C4 and C5 irrespective of mixing in air or nitrogen.When flour was extracted with water-saturated n-butanol it was irrevocably damaged, and reconstitution did not restore its original properties. Either gluten damage during extraction or an effect of residual butanol appears likely. Relaxation curves of dough indicate that SS-SH mechanism is not affected, but butanol and octanol retard normal dough autolysis during 3 hours' resting. At higher concentrations the effectiveness of benzene and octanol but not of butanol is increased by extended mixing. Synthetic doughs mixed from water, dried gluten, and polyvinylpolypyrrolidone appear to indicate that the effect of alcohols is due to a protein denaturation.

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