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The reaction of acids with dough proteins

✍ Scribed by Ruth Bennett; J. A. D. Ewart

Publisher
John Wiley and Sons
Year
1962
Tongue
English
Weight
564 KB
Volume
13
Category
Article
ISSN
0022-5142

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✦ Synopsis

Abstract

A rheological approach, by means of the Simon Extensometer, was used to investigate the action of acids on wheat‐flour dough. Acids appear to react strongly with the proteins of dough, chiefly by virtue of their capacity to supply hydrogen ions. A hypothesis to account for the results is suggested.

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