Cereal Chem 59:196 - 198.  |  VIEW ARTICLE
Effects of Dough Mixing and Rheologically Active Compounds on Relative Viscosity of Wheat Proteins.

G. Danno and R. C. Hoseney. Copyright 1982 by the American Association of Cereal Chemists, Inc. 

Changes in wheat proteins during dough mixing were studied by viscometry. Protein was extracted from flour and doughs with 1% sodium dodecyl sulfate, pH 7.0, and the relative viscosities of the extracts (3 mg of protein per milliliter in 1% sodium dodecyl sulfate) were determined. Only 72% of the total nitrogen was extracted from flour, but extractability increased to 95% from mixed doughs. The relative viscosities of proteins extracted from doughs were higher than those of proteins from flour. Overmixing decreased the viscosity of the extracted proteins. The relative viscosities of the proteins extracted from dough treated with fumaric acid, ferulic acid, or N-ethylmaleimide were lower than those of the extracts of untreated (control) dough. The results support the theory that disulfide bonds of wheat proteins were cleaved during dough mixing, thus causing depolymerization of those proteins. When the extracts were treated with 2- mercaptoethanol, the viscosities decreased markedly. With mercaptoethanol, the relative viscosities of protein extracted from optimally mixed, overmixed, and treated doughs were all equal, indicating that disulfide bonds break during dough mixing.