Effects of Dough Additives

Abstract

Cysteine, used commercially in the form of L-cysteine-HCl, is a highly reactive reducing amino acid which is universally applied in biochemical dough development systems. Its reducing action accelerates the disaggregation by scission of disulphide bonds located between protein aggregates, therefore alleviating the mechanical mixing requirement for optimal dough development, and simultaneously saving energy. The reducing action starts as soon as it comes into contact with flour protein, and unlike the effect of oxidizing agents, appears to be less dependent on the mixing intensity. The free base form of cysteine is more effective in increasing protein solubility, or extractability, than the commercial HCl form, owing to greater reactivity of the SH groups at higher pH. However, the HCl form is more widely available and competitive in price.