Effect of disulphide bonds and sulphhydryl concentrations on properties of wheat flour
knife handle Disulphide bonds and sulphhydryl concentrations were evaluated to determine the effects on rheological, thermodynamic, pasting, and dynamic rheological characteristics of mixed flours.Gluten samples, first treated with sodium sulphite of different concentrations, were added into flour at a 4% level, which had a significant impact on fr