Cereal Chem 39:189 - 194.  |  VIEW ARTICLE

The Effect of Iodate and N-Ethylmaleimide on Extensigraph Properties of Dough.

W. Bushuk and I. Hlynka. Copyright 1962 by the American Association of Cereal Chemists, Inc. 

N-ethylmaleimide (NEMI), an -SH-blocking reagent, and iodate, an oxidizing agent, both give the normal improver effect when used at comparable concentrations in doughs mixed for 2.5 minutes under nitrogen in the GRL mixer. In doughs mixed longer than 5 minutes NEMI gives the reverse effect when it is added at a rate higher than the accessible -SH content of the dough. This reversal appears to be due to the breakdown of the dough by the mixing action and is only partially caused by the reagent. In doughs treated with iodate in excess of the -SH content, physical breakdown during mixing is partly inhibited by salt, so that the reverse effect could not be obtained by mixing up to 15 minutes. In salt-free, iodate-treated doughs, mixing for 15 minutes can produce the reverse effect. Physical breakdown by mixing seems to be particularly rapid in doughs in which all the -SH groups have been blocked.