Cereal Chem 40:694 - 703.  |  VIEW ARTICLE

Effects of Thiolated Gelatins and Glutathione on Rheological Properties of Wheat Doughs.

E. Villegas, Y. Pomeranz, and J. A. Shellenberger. Copyright 1963 by the American Association of Cereal Chemists, Inc. 

Adding three thiolated gelatins varying in molecularweight and -SH content, and of glutathione, resulted in a slight decrease in farinograph absorption and in a pronounced reduction in dough development time and valorimeter value. Thiolated gelatin and glutathione increased the extensibility and decreased elasticity and extensigram areas of flours milled experimentally from four classes of wheat and of two commercially milled untreated flours. Glutathione consistently had the most detrimental effect; the low -SH-containing thiolated gelatin exerted the smallest effect. The modifications induced by the reducing agents could be reversed by adding an excess of oxidants or N-ethylmaleimide. The extent of reversibility depended on the extent of modification resulting from the action of the reducing agents. Excess of bromate or persulfate, but not of iodate or N-ethylmaleimide, was canceled on remixing. Glutathione and thiolated gelatin accelerated the rate of relaxation of strains introduced by mechanical treatment. Adding N-ethylmaleimide to doughs containing thiolated gelatin canceled the enhanced rate of relaxation; bromate reduced it less. Glutathione and high levels of thiolated gelatin of high thiol content decreased volume substantially and impaired loaf characteristics of bread baked from experimentally milled flour and a commercially milled flour.