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Effects of oxidizing agents and defatting on the electrophoretic patterns of flour proteins during dough mixing

✍ Scribed by H. Demiralp; S. Çelik; H. Köksel

Book ID
105900691
Publisher
Springer
Year
2000
Tongue
English
Weight
105 KB
Volume
211
Category
Article
ISSN
0044-3026

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✍ F. P. Mamaril; Y. Pomeranz 📂 Article 📅 1966 🏛 John Wiley and Sons 🌐 English ⚖ 756 KB

Proteins dispersible in 3~-urea increased from about 65 to 85 % during mixing of dough in Farinograph. The increase was positively correlated with length of mixing. Protein dispersibility was highest in doughs mixed with five-fold excess potassium iodate, and was lowest in flours. Intermediate amou