Abstract
AbstractDough extensibility increased considerably with 20 to 80 ppm L‐cysteine HCI in the dough whereas resistance to extension and curve area decreased perceptibly. The asymptotic loads of control doughs of medium protein ((8.7 to 8.8%, 14% moisture basis) flours of WG 357 and WL 711 breadwheats were 253 BRABENDER units (B.U.) and 238 B.U. But with 20 ppm of L‐cysteine HCI, the values decreased to 142 B.U. and 149 B.U. which further decreased steeply as the level of L‐cysteine HC1 was increased to 80 ppm. Ascorbic acid was more effective than bromate in counteracting the effect of 20 ppm of L‐cysteine HCI in the dough. The values for structural relaxation constant decreased from 80 to 10 (WG 357) and from 70 to 10 (WL 711) as the level of L‐cysteine HCl increased from 0.0 to 80 ppm.
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