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L-CYSTEINE INFLUENCE ON THE PHYSICAL PROPERTIES OF BREAD FROM HIGH EXTRACTION FLOURS WITH NORMAL GLUTEN

Keywords: L-cysteine , gluten network , high extraction flours , non-starch polysaccharides

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Abstract:

Reducing agents like L-cysteine are used in bread baking of strong flours, with short gluten to reduce mixing andfermentation time. The aim of this study is to determine if L-cysteine may be an improving agent for the quality of breadobtained from high extraction flours with normal gluten.The tested high extraction flour was analyzed by determination of several quality indicators such as wet gluten content,gluten deformation index, moisture, ash, Falling Number index and alveogram parameters of dough. The resultsindicate that flour has a normal gluten network, is “good” for bread making and has a normal α-amylase activity.After its addition to dough, L-cysteine improves the physical properties of bread made with high extraction flour. Theobserved increase for bread volume was maximum 10%, for porosity maximum 5,75% and for elasticity maximum2,58%, comparing with reference bread.The proposed solution can be assimilated into pan bread making technology.

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