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Sulfhydryl-Disulfide Interchange

Sulfhydryl-Disulfide Interchange. Oxidative reactions involving sulfhydryl groups (q.v.) that create disulfide bonds (q.v.) either within or between polypeptide chains (q.v.) of wheat protein (q.v.) and contribute to the cohesive character and gas retention (q.v.) capacity of dough (q.v.).