The Disulphide and Sulphydryl Content of Fractions Prepared by the Ultracentrifugation of Doughs Made from Wheat Flour

Abstract

Doughs made from Australian wheat flours were fractionated by ultracentrifugation. The disulphide and sulphydryl contents of the fractions were determined polarographically. A low molecular weight, sulphydryl-containing fraction was found in doughs made from poor quality flours.