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Cereal Chem 46:463 - 467.  |  VIEW ARTICLE
Studies on a Simplified Dough System Composed of Gliadin, Glutenin, and Starch.

P. R. Murthy and L. K. Dahle. Copyright 1969 by the American Association of Cereal Chemists, Inc. 

A synthetic dough made from wheat starch, glutenin, and gliadin gave a strong curve on the farinograph. This dough system was weakened by the addition of N-ethylmaleimide (NEMI) or dithiothreitol. When gliadin was treated separately with these reagents prior to combination with the other two components of the dough system, much weaker curves were obtained. Addition of water-soluble proteins of flour did not weaken the synthetic dough system. When the water-soluble proteins were pretreated with NEMI or dithiothreitol, no alteration in the mixing curve was observed.

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