Are you afraid of touching L-Cysteine because you’ve heard it’s from duck feathers? Well, that’s one source, traditionally. But now, you have an alternative—a vegan source! More on that later. But first, here’s what it offers to the dough.
Reducing agents are key for high speed bread production. They help weaken the dough and reduce mixing time, among other things. And one of the most common reducing agents? L-Cysteine.
What kinds of benefits does L-Cysteine provide?
Gluten softening and dough relaxing
Reduced mixing and fermentation times
Better dough consistency and easier handling
Improved pan flow
In dough, it helps break down gluten proteins. This is something especially needed with high-protein flours. It keeps the final product from having a dense crumb and low volume.
OK, how is it vegan?
Now, there is a more sustainable fermentation process that uses plant-based raw materials, like corn. This produces a clean tasting product that supports your high speed process. So, you don’t have to duck the questions on using L-Cysteine in your formula.
Dr. Lin is the baking industry’s influencer who has had a love affair with baking for 30 years. Starting with a BSc degree in Food Science & Technology at the Ohio State University, a MSc and PhD from the Department of Grain Science at Kansas State University. While working at Wendy’s and Dave’s Killer Bread, her technical teams experienced the lack of technical baking information on the internet. Seeing that this was not freely shared, Dr. Lin decided to launch BAKERpedia to cover this gap. With over 2 million pages read annually, BAKERpedia is the world’s only FREE and comprehensive online technical resource for the baking industry. Catch Dr. Lin at our BAKER Academy solving baking problems, subscribe to the BAKERpedia YouTube Channel & follow her on LinkedIn.
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