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Isolation and characterisation of A wheat albumin

✍ Scribed by J. A. D. Ewart

Publisher
John Wiley and Sons
Year
1969
Tongue
English
Weight
533 KB
Volume
20
Category
Article
ISSN
0022-5142

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Isolation and characterisation of wheat
Isolation and characterisation of wheat flour proteins. IV.β€”effects on wheat flour proteins of dough mixing and of oxidising agents
✍ F. P. Mamaril; Y. Pomeranz πŸ“‚ Article πŸ“… 1966 πŸ› John Wiley and Sons 🌐 English βš– 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