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Dough sulfhydryl groups

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. 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.
Tsen, C.C. 1966. A note on effects of pH on sulfhydryl groups and rheological properties of dough and its implication with the sulfhydryl-disulfide interchange. Cereal Chem. 43, 456-460. [Pg.162]

Proteins have a definite role in determining the strength of doughs and other structures especially via sulfhydryl and disulfide groups... [Pg.187]

See other pages where Dough sulfhydryl groups is mentioned: [Pg.91]    [Pg.462]    [Pg.121]    [Pg.123]    [Pg.300]    [Pg.231]    [Pg.314]    [Pg.328]    [Pg.462]    [Pg.117]    [Pg.117]    [Pg.911]    [Pg.41]    [Pg.77]    [Pg.167]   
See also in sourсe #XX -- [ Pg.121 ]



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