Influence of L-cysteine and a fungal protease combination on the physical properties of bread made from short gluten flours

Abstract

The processing of strong flours, with short gluten, creates problems due to the high resistant proteic network formed in dough. To improve the strong flours performance, the use of L-cysteine or proteases (fungal proteases especially) is recommended in literature. The authors of this work have studied the effect of a new combination of those additives on the physical properties of bread made from short gluten flours. That new combination was used taking into account that a synergistic effect could be obtained by the joint action of L-cysteine and proteases, effect reflected on the obvious improvement of bread quality indexes such as volume, porosity and elasticity.