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C. Lee and D. G. Small. Copyright 1960 by the American Association of Cereal Chemists, Inc. S35-labeled persulfate is reduced completely to sulfate by water-flour slurries in about 60 minutes or by water-flour doughs in 15 to 30 minutes. Gluten slurries can also reduce some persulfate to sulfate, but other flour constituents may also take part in reactions with persulfate. Simple extraction of slurry or dough with water alone appears capable of extracting more sulfate than persulfate. A more efficient extraction resulted in the recovery of greater amounts of persulfate. Apparently, persulfate is more strongly adsorbed. In sharp contrast to the behavior of bromate, defatting of the flour by extraction with petroleum ether or with water-saturated n-butanol showed hardly any significant influence on the rapid decomposition of persulfate by doughs prepared from ordinary or defatted flour. |
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