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Cereal Chem 46:435 - 442.  |  VIEW ARTICLE
Effect of Oxidizing and Reducing Agents on Changes of Flour Proteins During Dough Mixing.

C. C. Tsen. Copyright 1969 by the American Association of Cereal Chemists, Inc. 

The amount of flour protein extractable with acetic acid and the distribution of protein components in the extract were changed when dough was mixed. The changes became intensified when dough was treated with one of the oxidizing and reducing agents. Iodate, bromate, and N-ethylmaleimide all could increase the protein extractability and the glutenin fraction in the extract, as shown by separation curves with gel filtration. On the other hand, reducing agents including sodium sulfite, cysteine, glutathione, and dithiothreitol exerted the similar, but faster, effect for increasing the extractability through disaggregation of flour protein aggregates. They could increase not only the glutenin fraction but also the gliadin fraction. Mixing did not enhance the effect of reducing agents as markedly as that of oxidizing agents. Results from experiments on flour-water suspensions treated with various oxidizing and reducing agents supported the above findings with doughs. The present findings are discussed in relation to the effect of oxidizing agents (flour improvers) on dough and the reactions of cysteine and bromate in dough for the chemical dough development process.

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