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Disulphide interchange in dough proteins

✍ Scribed by D. G. Redman; J. A. D. Ewart

Book ID: 102429012
Publisher: John Wiley and Sons
Year: 1967
Tongue: English
Weight: 435 KB
Volume: 18
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740180105

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## Abstract There is an inverse relation between the ‐SS‐ value and the protein content of flour from single varieties or a mixed grist, and the values (per 1000 N atoms) are constant in various air‐classified flour fractions regardless of their protein content. The ‐SH values are small and show no