L-Cysteine What is L-Cysteine? L-Cysteine is an amino acid that serves as a building block of some proteins. It is one of the most common reducing agents in baking, as well as in enriched beef flavors. In commercial baking, l-Cysteine offers many benefits:1 Gluten softening and dough relaxing Dough conditioning Reduced mixing [...]
Protein What is Protein? Proteins are essential components of the human diet. They are found in skin, hair and muscle and all body tissues. A protein is made up of peptide building blocks with various combinations of 20 amino acids which determine proteins functionality and their nutritional value.1 Commercially, proteins are differentiated [...]
Maillard Reaction Also Known As Browning What is the Maillard Reaction? The Maillard reaction, also known as carbonyl-amine reaction, is a non-enzymatic browning (NEB) reaction that produces desirable colors and flavors in baked products and other thermally-processed foods. Maillard reaction takes place when sugar and protein containing formulations are subjected to heat [...]
