Disulphide interchange in dough proteins

Abstract

Abstract Appreciable disulphide interchange has been found between wheat proteins and cystamine when the latter was incorporated into doughs. If the extent of the protein‐protein reaction is of the same order it has been calculated that interchange of this magnitude would be enough to cross‐link the glutenin into a continuous structure. Cysteamine was more reactive than cystamine in the disulphide interchange reaction.