Cereal Chem 46:598 - 605.  |  VIEW ARTICLE
Studies with Radioactive Tracers. XV. Some Observations on the Sulfhydryl Groups in Dough.

C. C. Lee and T.-S. Lai. Copyright 1969 by the American Association of Cereal Chemists, Inc. 

The oxidation of sulfhydryls in flour-water dough by iodate or bromate and the changes in sulfhydryls during dough mixing in air or under nitrogen, with or without the presence of bromate or glutathione, have been investigated by a radiochemical method for determining sulfhydryls. The SH contents were examined in both the water-soluble and water-insoluble fractions. Oxidative destruction of some of the readily accessible SH was reconfirmed. During mixing in the presence of GSH, some SH apparently became incorporated into the water-insoluble fraction through sulfhydryl-disulfide interchange. Considerations of the present results together with known data in the literature led to the suggestion that a mechanism involving equilibrations via SH-SS exchange processes between a disulfide pool and two types of sulfhydryls may be playing an important role in the chemistry of breadmaking.