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The effect of heat treatment of milk in relation to baking quality as shown by polarograph and farinograph studies



The effect of heat treatment of milk in relation to baking quality as shown by polarograph and farinograph studies



Cereal Chem 19(4): 507-517



Fresh, unheated separated milk, when subjected to polarographic analysis, gave a current voltage curve typical of sulfhydryl groups. When heated to 97[degree]-100[degree] C for 5 min., the polarograms indicated the absence of such sulfhydryl groups. SH groups in the raw milk as disclosed by the polarograms were present in sufficient amts. to cause a pronounced increase in mobility of dough. The dough-softening factor of the raw milk was present in the whey portion, and apparently in the lactalbumin. Lactalbumin molecules with exposed sulfhydryl groups seem to undergo an alteration during heat treatment to protein aggregates of such a nature the SH groups are either altered to an inactive form or largely masked by occlusion within the aggregate.

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