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Influence of glycine and lysine on dough fermentation

โœ Scribed by H. Zentner

Publisher
John Wiley and Sons
Year
1961
Tongue
English
Weight
479 KB
Volume
12
Category
Article
ISSN
0022-5142

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โœฆ Synopsis

Abstract

The addition of aminoโ€acids to wheat flour doughs results in increased browning of the crust of the baked bread. Doughs to which glycine and lysine have been added show a decrease in gas production. An explanation for this decrease is offered by the assumption that the formation of Nโ€substituted glycosylamines from the added aminoโ€acids and the reducing sugars in the dough is responsible.

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