Cereal Chem 40:658 - 664.  |  VIEW ARTICLE

Effects of Sugars and Certain Free Amino Acids on Bread Characteristics.

G. Rubenthaler, Y. Pomeranz, and K. F. Finney. Copyright 1963 by the American Association of Cereal Chemists, Inc. 

The effects of adding glycine, lysine, and glutamic acid, alone or in combination with each of 17 sugars, on bread-baking potentialities and crust coloration of bread were investigated. Adding 0.2-0.8 g. of free amino acids or up to 4 g. sugars (per 100 g. flour) had no measurable effects on bromate requirements, mixing time, or water absorption of wheat flour doughs. Glycine had the most adverse effect on loaf volume and it caused pronounced browning of bread crust. The effect of lysine on loaf volume was insignificant, despite increased crust browning. Glutamic acid, generally, improved loaf volume and slightly enhanced browning. None of the amino acids and only ribose among the sugars affected crumb color. Added on an equimolar basis (0.011 g. moles per 100 g. flour), raffinose and the pentoses imparted deepest color to crust; melibiose, sorbose, lactose, and galactose followed in order. The hexoses glucose, levulose, and mannose had little effect and were followed by the disaccharides cellobiose, sucrose, and maltose. The smallest effect was exerted by melezitose and trehalose. The effect of saccharides on loaf volume, except those contributing to the level of fermentable sugars, was small. Adding certain amino acids (0.0026 g. moles per 100 g. of flour) along with sugars augmented the effects of each separately on loaf volume or rust color.