A role for thiol and disulphide groups in determining the rheological properties of dough made from wheaten flour.
D004220:Disulfides; D005433:Flour / Q000737:chemistry*; D012212:Rheology; D013438:Sulfhydryl Compounds / Q000737:chemistry*; D013440:Sulfides / Q000737:chemistry*
D004220:Disulfides; D013438:Sulfhydryl Compounds; D013440:Sulfides
FLOUR/chemistry; SULFHYDRYL COMPOUNDS/chemistry; SULFIDES/chemistry