This is a preview of subscription content, access via your institution
Access options
Subscribe to this journal
Receive 51 print issues and online access
$199.00 per year
only $3.90 per issue
Buy this article
- Purchase on Springer Link
- Instant access to full article PDF
Prices may be subject to local taxes which are calculated during checkout
References
Sullivan, B., Howe, M., Schmalz, F. D., and Astleford, G. R., Cereal Chem., 17, 507 (1940).
Mecham, D. K., Cereal Chem., 36, 134 (1959).
Goldstein, S., Mitt. Gebiete Lebensm. Hygiene (Bern), 48, 87 (1957).
Bloksma, A. H., Getreide und Mehle, 9, 65 (1958).
Leach, S. J. (personal communication); Biochim. Biophys. Acta, 32, 264 (1959).
Boyer, P. D., J. Amer. Chem. Soc., 76, 4331 (1954).
Ziegler, E., Cereal Chem., 18, 167 (1941).
Dempster, C. J., Cunningham, D. K., Fisher, M. H., Hlynka, I., and Anderson, J. A., Cereal Chem., 33, 221 (1956).
Friedmann, E., Marrian, D. H., and Simon-Reuss, I., Brit. J. Pharm., 4, 105 (1949).
Tristram, G. R., “Adv. Prot. Chem.”, 5, 83 (Acad. Press, 1949).
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
FRATER, R., HIRD, F., MOSS, H. et al. A Role for Thiol and Disulphide Groups in Determining the Rheological Properties of Dough Made from Wheaten Flour. Nature 186, 451–454 (1960). https://doi.org/10.1038/186451a0
Issue Date:
DOI: https://doi.org/10.1038/186451a0
This article is cited by
-
What dictates soft clay-like lithium superionic conductor formation from rigid salts mixture
Nature Communications (2023)
-
Effect of glucose oxidase and mixing time on soluble and insoluble wheat flour protein fractions: Changes on SH groups and H2O2 consumption
Food Science and Biotechnology (2010)
-
Disulphide—Sulphydryl Exchange in Dough
Nature (1963)
-
Modification of the Properties of Flour Protein by Thiolated Gelatin
Nature (1961)
Comments
By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.