摘要：In this study, Bezostaya wheat flour and optimum mixed doughs prepared from this flour with surfactants (DATEM or SSL) at % 0.5 level as well as control dough were used. Effect of additives on flour proteins were studied by gel filtration technique. Three peaks were obtained when proteins from the samples were extracted with AU (0.1 M acetic acid, 3 M urea) solvent and separated using gel filtration chromatography on Sephacryl S-300. Gel filtration profiles of control dough and doughs prepared with SSL or DATEM were generally similar. However, a different gel filtration profile was observed in the flour sample as compared to the control dough.
