Effect of cysteine on bakery products from wheat-sorghum blends

Sorghum flour was added to wheat flour with or without cysteine for preparation of breads and biscuits having 5, 10 and 15% and 10, 20 and 30% addition of sorghum, respectively. Breads were prepared by two different methods. Results showed that 5% sorghum with 30 ppm cysteine gave acceptable bread using a straight-dough method. Using a chemical-dough development method for bread preparation, 10% sorghum, along with 60 ppm, cysteine, may be added to wheat flour to give a bread of high quality. A high quality biscuit can be prepared by addition of 20% sorghum flour and cysteine (60 ppm/100 g flour) to wheat flour. (C) 2002 Elsevier Science Ltd. All rights reserved.