Cereal Chem 44:308 - 317.  |  VIEW ARTICLE
Changes in Flour Proteins During Dough Mixing.

C. C. Tsen. Copyright 1967 by the American Association of Cereal Chemists, Inc. 

Acetic acid (0.05N) extracts of various flours and doughs were fractionated by gel filtration on a column of Bio-Gel P-150 into four major UV-absorbing components, I, II, III, and IV, representing primarily fractions of glutenins, gliadins, albumins, and nonproteins, respectively. When doughs were mixed in a farinograph for 3.0, 6.5, 15.5, and 31 min., the distribution of these components was changed; component I increased, but the other components did not change significantly with mixing. Mixing at a higher speed intensified the increase of component I. This change was also observed for wet gluten mixed for various periods. When the changes in the components' distribution were examined in relation to the mixing properties of flours, it was found that component I of weak flours increased faster than that of strong flours. Extracts of soft white winter wheat flours contained proportionally more of component I than those of hard red spring wheat flours.