Cereal Chem 43:226 - 236.  |  VIEW ARTICLE

The Sulfhydryl Content of Doughs Mixed Under Nitrogen.

D. K. Mecham and C. Knapp. Copyright 1966 by the American Association of Cereal Chemists, Inc. 

The sulfhydryl content of flour-water doughs mixed under nitrogen in a farinograph was determined by amperometric titration with silver nitrate. During mixing periods of 15 to 50 min., sulfhydryl content increased in seven hard red winter and four hard red spring wheat flours. The increases ranged from 0.14 to 0.40 microeq. per g. The mechanical action of dough mixing was required for the increase. The pattern of changes up to 15 min. differed among six flours; in two, no changes were found, but in the others sulfhydryl rapidly decreased and then recovered to near the flour value. With the latter four flours, removal of free lipids with carbon tetrachloride eliminated the initial rapid decrease. Both the increase over the original sulfhydryl content and the inital loss and recovery can be significant factors in relating sulfhydryl losses to amounts of oxidant consumed in doughs.