D. K. Mecham, H. A. Sokol, and J. W. Pence. Copyright 1960 by the American Association of Cereal Chemists, Inc.
The modification of dough-mixing behavior by N-ethylmaleimide (NEMI) appears to result from reaction with sulfhydryl groups in the less soluble portion of gluten as indicated by mixing curves of doughs that contained various flour fractions treated with NEMI. After extraction of a hard red spring wheat flour with 0.5M sodium chloride, the gluten-starch residue retained a marked sensitivity to NEMI additions. The dialyzed solids from the salt extract did not affect this sensitivity. Also, NEMI-treated and untreated extracts had equal and small effects on mixing behavior of the residue in the absence of added NEMI. After extraction with water, the gluten-starch residue differed markedly in mixing properties from the original flour or salt-extracted residue. Nevertheless, the water-extracted residue remained sensitive to the addition of NEMI. NEMI treatment of the water-soluble constituents did not modify their effects on mixing-curve characteristics.