2009_Book_FoodChemistry

694 15 Cereals and Cereal Products
Fig. 15.12. Schematic representation of the disulfide structures of HMW subunits of the x-type and y-type (according
to Köhler et al., 1993). Segments A–C (cf. Table 15.17). Nomenclature of the cysteine residues as in
Fig. 15.10.
Fig. 15.13. Correlation between
the maximal resistance
to stretching of dough from
various wheat cultivars in
a micro-scale extension test
and the concentration of
HMW subunits (% based
on flour) of x- (a) and y-
type (b). (According to Wieser
et al., 1992)
In summary, in the dough preparation and gluten
formation phase, the competing processes of
chain formation and termination are substantial
factors for the properties of dough and significantly
depend on the type of disulfide bonds.
For high dough and gluten strength, a sufficient