The reaction of wheat proteins with sulphite. II.—The accessibility of disulphide and thiol groups in flour

Abstract

AbstractThe disulphide groups of flour which are accessible for reaction with sulphite, have been measured at different concentrations (0–8 M) of urea. The content of thiol groups has also been determined over the same range of urea concentrations. Results are given for two flours which yield doughs of widely different rheological properties. The accessibility of disulphide groups in the stronger flour showed a greater response to increasing urea concentration, and reached a maximum at a lower urea concentration than did the weaker flour. The results are discussed in relation to current theories of the mechanism of dough formation, involving protein thiol‐disulphide interchange reactions.