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Cereal Chem 45:58 - 62.  |  VIEW ARTICLE
Reactive and Total Sulfhydryl and Disulfide Contents of Flours of Different Mixing Properties.

C. C. Tsen and W. Bushuk. Copyright 1968 by the American Association of Cereal Chemists, Inc. 

Total and reactive SH and S-S contents were determined for seven flours having dough development times between 25 (very strong) and 2 (weak) min. Total and reactive SH contents and the ratio reactive/total SH increased with decreasing strength. Total S-S contents decreased slightly whereas the reactive S-S and the ration reactive/total S-S increased with decreasing strength. For the flours examined, mixing strength appears to be inversely related to reactive SH and S-S contents.

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