Non‐protein‐nitrogen in wheat flour doughs

When unyeasted wheat flour doughs were incubated for 14 h. at 303°, the dialysable nitrogen level rose from 19.4 to 35.7 mg./100 g. of flour. Concurrent increases in amino‐peptide and ammonia nitrogen were also observed. The addition of antibiotics to yeastless doughs markedly changed the pattern of the distribution of non‐protein‐nitrogen on incubation. It is believed that much of the increase in free ammonia on incubation arises from changes induced in the gluten proteins.