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

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...

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Gorde:
Xehetasun bibliografikoak
Egile Nagusiak: Alexandru Stoica, Corina Popescu, Elena Bărăscu, Maria Iordan
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Valahia University Press 2010-01-01
Saila:Annals : Food Science and Technology
Gaiak:
L-cysteine
gluten network
high extraction flours
non-starch polysaccharides
Sarrera elektronikoa:http://afst.valahia.ro/docs/issues/2010/issue%202/2010-2-1-2-Alexandru-Stoica.pdf
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