Cereal Chem 42:397 - 408.  |  VIEW ARTICLE

Reactions of Cysteine, Bromate, and Whey in a Rapid Breadmaking Process.

R. G. Henika and N. E. Rodgers. Copyright 1965 by the American Association of Cereal Chemists, Inc. 

Reactions triggered by cysteine, bromate, and whey rapidly developed and matured a dough system independently of yeast fermentation. Cysteine (60 p.p.m.) reduced peak mix time of unfermented doughs 30-65%, depending upon flour strength, and 100 p.p.m. gave optimum extensibility and relaxation. Potassium bromate alone up to 40 p.p.m. improved bread quality slightly, whereas cysteine alone up to 100 p.p.m. significantly decreased it. Whey tempered both the depressing effect of cysteine and the bromate benefit. Interactions of cysteine, bromate, and whey proved complex at low levels of bromate, but above 20 p.p.m. bromate and with 4% whey, bread quality improved greatly as cysteine was increased from 20 to 80 p.p.m. Excellent loaf volume and grain quality, along with short mixing time and high extensibility without preliminary fermentation, were obtained with 80 p.p.m. cysteine, 4% whey, and 50-60 p.p.m. bromate.