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 (ac-
cording toKöhleret al., 1993). Segments A–C (cf. Table 15.17). Nomenclature of the cysteine residues as in
Fig. 15.10.
Fig. 15.13.Correlation be-
tween 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 toWieser
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 signifi-
cantly depend on the type of disulfide bonds.
For high dough and gluten strength, a sufficient