Disulfide flours, texturization

To investigate the hypothesis that dissociation of disulfite bonds into subunits might be a reaction occurring during formation of texturized soy flour (2 ), two disulfide bond reducing agents (Na2SO3, and cysteine-HCl) were added to soy... 

Addition of oxidizing agent to soy flour resulted in a less-puffed or undertexturized extrudates. The extrudate showed rough, discontinuous surface and small dieimeter. This result further proves that the change of disulfide linkages is an essential reaction for texture formation. 

Figure 8-30 Schematic Diagram of Bonds Within and Between Polypeptide Chains in Dough. Solid lines represent covalent bonds, dotted lines other bonds. (1) Intramolecular disulfide bond, (2) free sulfhydryl group, (3) intermolecular disulfide bond, (4) ionic bond, (5) van der Waals bond, (6) interpeptide hydrogen bond, (7) side chain hydrogen bond. Source From A.H. Bloksma, Rheology of Wheat Flour Dough, J. Texture Studies, Vol. 3, pp. 3-17,1972.

Potassium bromate (KBrOj) Oxidizing agent used to improve the baking properties of flour. It enhances the formation of disulfide bonds and improves bread volume and crumb texture. 

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