Cereal Chem 48:540 - 543.  |  VIEW ARTICLE
Cysteine's Effect on Mixing Time, Water Absorption, Oxidation Requirement, and Loaf Volume of Red River 68.

K. F. Finney, C. C. Tsen, and M. D. Shogren. Copyright 1971 by the American Association of Cereal Chemists, Inc. 

Three long-mixing-time Red River 68 flours and a regional composite of hard winter wheats were treated with 0 to 120 p.p.m. of cysteine hydrochloride at the mixing stage of breadmaking. The first 40 p.p.m. reduced mixing time one-third, the second 40 further reduced the time one-fifth, and the third still further reduced mixing one-sixth. For example, a mixing time of 7-3/8 min. was reduced to 4-7/8, 3-3/4, and 3-1/8 min. by 40, 80, and 120 p.p.m. of cysteine hydrochloride, respectively. Each 40 p.p.m. of cysteine hydrochloride required about 5 p.p.m. of additional potassium bromate for optimum loaf volume. The first 40 p.p.m. of cysteine did not affect baking absorption, but the second and third 40 p.p.m. reduced absorption 2 and 0.5%, respectively. Loaf volume of two of the Red River samples was increased significantly by adding 40 to 120 p.p.m. of cysteine. In no instance was loaf volume reduced significantly by adding cysteine.