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. 2020 Jul 16;9(7):943. doi: 10.3390/foods9070943

Figure 4.

Figure 4

Free thiol groups in the albumin/globulin extracts of doughs. The number indicates the dough systems described in Figure 1. Dough 1, yeast-fermented dough at 30 °C for 1 h; 2, yeast-fermented dough at 30 °C for 17 h; 3, yeast-fermented dough at 4 °C for 17 h; 4, yeast-fermented dough with glutathione at 30 °C for 1 h; 5, yeast-fermented dough with glutathione at 30 °C for 17 h; 6, chemically acidified dough, pH 3.5, at 30 °C for 17 h; 7, wheat sourdough at 30 °C for 17 h; 8, chemically acidified dough, pH 3.5, with glutathione at 30 °C for 17 h; F, wheat flour. Bars that do not share a common superscript differ significantly (p < 0.05, one-way ANOVA with Tukey’s honest significance test (HSD) analysis).