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Cereal Chem 50:70 - 86.  |  VIEW ARTICLE
Factors Affecting Mechanical Dough Development. IV. Effect of Cysteine.

R. H. Kilborn and K. H. Tipples. Copyright 1973 by the American Association of Cereal Chemists, Inc. 

Three flours of widely differing mixing requirements and two mixers at various mixing speeds were used to study the effects of adding different levels of L-cysteine hydrochloride in a Chorleywood-type process. Cysteine reduced the energy level required to achieve peak dough development, and reduced the critical mixing speed necessary to produce bread of satisfactory (high) volume. The magnitude of these effects increased with increasing addition of cysteine. Cysteine also increased slightly the rate of energy input at a given mixing speed and increased the tolerance to "undermixing," enabling satisfactory bread to be produced with energy levels less than those required to achieve peak dough development. There was an optimum level (range) of cysteine addition for the production of satisfactory bread. This optimum level increased with increasing flour mixing requirements and with decreasing mixing speed.

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