Effects of cysteine and mixing conditions on white/whole dough rheological properties

The effects of cysteine and processing parameters (mixing speed and time) of white/whole dough viscoelastic properties were evaluated. The same amount of cysteine (20 mg/kg) was added for each mixing time (10, 15, 20 s) in order to assess its effect on dough rheological properties. Fundamental (rheometer) and empirical (texture analyser) rheological measurements have shown that dough viscoelastic properties (ranging from more solid-like to more fluid-like) were affected by cysteine and kneading conditions even if induced changes by cysteine were substantially larger than those induced by mixing time. The cysteine addition increased the fluid-like properties of the dough; in fact, dough hardness, resistance to extension and storage modulus (G′) were lower while adhesiveness and extensibility were higher where cysteine was added.