Cereal Chem 42:409 - 420.  |  VIEW ARTICLE

Dough-Mixing Properties of Crude and Purified Glutens.

D. K. Mecham, E. G. Cole, and J. W. Pence. Copyright 1965 by the American Association of Cereal Chemists, Inc. 

Doughs were mixed from blends of glutens and low-protein flours in a recording dough mixer. Doughs containing crude glutens required the longest mixing to reach maximum resistance; progressively shorter times were required with glutens subjected successively to dispersion in dilute acetic acid and centrifuging to remove poorly dispersed material. These treatments of glutens also decreased dough stability. The effects of gluten treatments were similar with different flours; with changes in the ratio of gluten to flour fraction; with glutens from n-butyl alcohol-extracted flour; and with N-ethylmaleimide added to the doughs. The observations support a suggestion that dough mixing decreases the size of protein aggregates in flour.