Maturing agents in flour improve adhesive quality by:
A) Increasing the -SH groups
B) Converting lipids to free fatty acids
C) Cross-linking some of the -SH groups to form some -S-S- linkages
D) Converting some -S-S- to -SH groups
E) None of these

Question

Quizplus · Accepted Answer

Maturing agents in flour improve adhesive quality primarily by cross-linking some of the -SH (thiol) groups to form disulfide (-S-S-) linkages. This process strengthens the gluten network, enhancing the dough's elasticity and stability.

Maturing Agents in Flour Improve Adhesive Quality By