𝔖 Bobbio Scriptorium
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Proteins of Wheat Flour

✍ Scribed by COULSON, C. B.; SIM, A. K.

Book ID
109646616
Publisher
Nature Publishing Group
Year
1965
Tongue
English
Weight
233 KB
Volume
208
Category
Article
ISSN
0028-0836

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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

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## Abstract When unyeasted wheat flour doughs were incubated for 14 h. at 303Β°, the dialysable nitrogen level rose from 19.4 to 35.7 mg./100 g. of flour. Concurrent increases in amino‐peptide and ammonia nitrogen were also observed. The addition of antibiotics to yeastless doughs markedly changed t

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According to Dr. Zeleny, the test with the electric eye follows extraction of the protein from the flour and its precipitation in the form of a stable colloidal suspension. This is a chemical process. With the protein in suspension, the ray of the electric eye is passed through a given quantity of t