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Influence of glycine and lysine on dough fermentation
Author(s) -
Zentner H.
Publication year - 1961
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740121202
Subject(s) - lysine , browning , glycine , food science , wheat bread , chemistry , fermentation , amino acid , wheat flour , biochemistry
The addition of amino‐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 N ‐substituted glycosylamines from the added amino‐acids and the reducing sugars in the dough is responsible.