The total glutathione content of flour and its relation to the rheological properties of dough

Abstract A method has been developed for the extraction, isolation and quantitative estimation of the total glutathione content of one‐g samples of flour. Graphs are presented showing the relationships obtained between total glutathione in flour and rheological properties of the resulting dough. It is concluded that endogenous glutathione in flour is an important determinant of dough's rheological properties.