Cereal Chem 38:178 - 186.  |  VIEW ARTICLE

The Bromate Reaction in Dough. III. Effect of Continuous Mixing and Flour Particle Size.

W. Bushuk and I. Hlynka. Copyright 1961 by the American Association of Cereal Chemists, Inc. 

The bromate reaction in a flour-water dough which is continuously mixed under nitrogen can be characterized by a single continuous reaction curve in contrast to the apparent two-phased reaction curve obtained under normal conditions comprising 5 minutes of mixing followed by storage of the dough under controlled conditions. More bromate reacts in the continuously mixed dough than in the normal dough. In the range of potassium bromate concentrations from 0 to 37.50 mg. per kg. of dough (0 to 60 p.p.m. of flour), the reaction in the mixed dough is apparently first-order but the specific rate constant decreases with increasing bromate concentration. At a concentration of 18.75 mg. per kg., the equation for the specific rate constant is [equation]. In the normal dough, the rate of the so-called linear reaction seems to be partially controlled by a physical process. This rate-controlling factor seems to enter into the kinetics of the reaction primarily through the entropy of activation and seems to be related to the accessibility of sulfhydryl groups. The accessibility seems to depend on the specific surface of the flour particles.