Effect of disulphide bonds and sulphhydryl concentrations on properties of wheat flour

Disulphide bonds and sulphhydryl concentrations were evaluated to determine the effects on rheological, thermodynamic, pasting, dynamic rheological characteristics of mixed flours. Gluten samples, first treated with sodium sulphite different concentrations, added into flour at a 4% level, which had significant impact free sulphhydryl, disulphide bonds, ratio two indices. There was no relevance between other parameters except for sulphhydryl. The doughs reduced water absorption, dough development time, stability time as well degree weakening (P < 0.05). associated negatively rate starch gelatinisation (C3–C2), peak, setback these correlated strongly progressive protein (C2–C1). cooking flours did not remain significantly different. larger concentration sulphite, higher breakdown, final viscosity, values, but there differences samples. For all storage modulus loss increased increasing scanning frequency. doughs, trend lines moduli decreased levels reduction in gluten. substantial effect thermal properties