Category: chlorides-buliding-blocksIn 2019 ,《Physicochemical properties and gluten structures of hard wheat flour doughs as affected by salt》 was published in Food Chemistry. The article was written by Chen, Gengjun; Ehmke, Laura; Sharma, Chetan; Miller, Rebecca; Faa, Pierre; Smith, Gordon; Li, Yonghui. The article contains the following contents:
Hard wheat flour doughs were prepared with five different levels of sodium chloride, and rheol. properties were characterized. Zeta potential, disulfide-sulfhydryl groups, surface hydrophobicity, secondary structure, and extractable gliadin and glutenin of gluten were analyzed to elucidate gluten structure changes induced by salt. Addition of higher levels of salt (2.0 and 2.4%, fwb) in doughs resulted in larger storage and loss modulus, and elongational viscosity. Starch gelatinization temperatures increased with higher amounts of salt. The presence of salt decreased the free sulfhydryl content but increased the β-sheet structure of gluten. RP-HPLC indicated that salt enhanced the macromol. aggregation of gluten proteins. The changes in gluten mol. conformation and network structure induced by salt significantly contributed to the improved physicochem. properties of dough. This study provides a better understanding of salt functionality in hard wheat flour dough and a valuable guide in searching for salt alternatives for bakery products.Sodium chloride(cas: 7647-14-5Category: chlorides-buliding-blocks) was used in this study.
Sodium chloride(cas: 7647-14-5) has been used for the preparation of tris buffered saline, phosphate buffered saline, MPM-2 (mitotic protein monoclonal 2) cell lysis buffer, immunoprecipitation wash buffer, LB (Luria-Bertani) media and dialysis buffer.Category: chlorides-buliding-blocks
Referemce:
Chloride – Wikipedia,
Chlorides – an overview | ScienceDirect Topics