Effects of oxidizing agents and defatting on the electrophoretic patterns of flour proteins during dough mixing

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) or ascorbic acid at levels of 50, 100 and 150 mg/kg. The effects of mixing, lipid extraction and additives on dough proteins were studied using electrophoresis. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis results for the 50 % 1-propanol insoluble fractions of both varieties showed that the relative band intensities of the flours were more intense than those of the optimum mixed control doughs. KBrO₃ did not affect the extractability of protein in optimum mixed dough, while ascorbic acid reduced the extractability. Generally, overmixing caused a decrease in relative band intensities. The reductions in the relative band intensities were especially noticeable in the oxidant-added doughs. The relative band intensities of the defatted samples were more intense than those of the undefatted ones.