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Titolo:
SULFHYDRYL ANALYSIS .2. FREE SULFHYDRYL CONTENT OF HEATED DOUGHS FROM2 WHEAT CULTIVARS AND EFFECT OF POTASSIUM BROMATE
Autore:
ANDREWS DC; CALDWELL RA; QUAIL KJ;
Indirizzi:
UNIV SYDNEY,DEPT AGR CHEM & SOIL SCI SYDNEY NSW 2006 AUSTRALIA BREAD RES INST AUSTRALIA N RYDE NSW AUSTRALIA
Titolo Testata:
Cereal chemistry
fascicolo: 3, volume: 72, anno: 1995,
pagine: 330 - 333
SICI:
0009-0352(1995)72:3<330:SA.FSC>2.0.ZU;2-L
Fonte:
ISI
Lingua:
ENG
Soggetto:
GLUTEN;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Science Citation Index Expanded
Citazioni:
32
Recensione:
Indirizzi per estratti:
Citazione:
D.C. Andrews et al., "SULFHYDRYL ANALYSIS .2. FREE SULFHYDRYL CONTENT OF HEATED DOUGHS FROM2 WHEAT CULTIVARS AND EFFECT OF POTASSIUM BROMATE", Cereal chemistry, 72(3), 1995, pp. 330-333

Abstract

The combined effects of heat and potassium bromate (KBrO3) on the free sulfhydryl content of doughs prepared from two Australian commercialwheat flours were investigated. Flour derived from the cultivar Janz was not responsive to KBrO3 in baking, whereas flour from the cultivarOxley was responsive. Heating of dough samples with or without KBrO3 caused a large decline in free sulfhydryls for both samples. Doughs prepared from each sample showed a significant loss of KBrO3 during the heating protocol. Mixing alone caused a nearly 50% decline in the level of KBrO3 from the quantity added. Results of this investigation indicate that although KBrO3 had reacted during the period of heating, it was not directly linked to the decrease in free sulfhydryls.

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Documento generato il 02/12/20 alle ore 14:48:19