摘要 : S content, protein size distribution and free amino acids in flour mill streams (FMS) were analysed, and their associations with dough rheology and breadmaking traits were studied. Break FMS had higher N and S quantities than redu... 展开 S content, protein size distribution and free amino acids in flour mill streams (FMS) were analysed, and their associations with dough rheology and breadmaking traits were studied. Break FMS had higher N and S quantities than reduction FMS. The 3rd break FMS had the highest N and S contents among FMS, but low bread loaf vol., partly due to high ash content. S quantity had greater or equivalent correlations with dough rheology and breadmaking properties compared with N quantity when the effect of percent ash content was removed statistically. FMS also showed significant quantitative variation in HMW polymeric proteins of the SDS-unextractable fraction that had greater association with S content and dough rheology and breadmaking traits than other protein fractions. Asparagine, which is a major amino acid in flour, was found at higher levels in the 3rd break and 3rd reduction FMS. Ratio of N to S was significantly correlated with asparagine concn. (<i>r</i> = 0.73, alpha = 0.01). It is suggested that information on S, protein size distribution and free amino acid may be potentially useful in research for more precise blending of FMS in commercial flour mills to meet customer specifications for high quality flour. 收起