The influence of amino acids on rheology of wheat dough

Abstract

Modification of rheological properties of wheat flour dough by addition of different additives (amino acids, e.g. L-cysteine hydrochloride monohydrate, inactivated dry yeast, L-tyrosine) was investigated in this study. The dough was mixed with the use of knife and spiral kneaders. It was observed that different technology of mixing and the addition of individual amino acids influence rheology of the prepared dough in different way. Results obtained by oscillation rheometry showed the influence of different additives on the dough rheology. Significant softening of the dough with addition of L-cysteine hydrochloride monohydrate was observed. The effect of inactivated dry yeast and L-tyrosine on dough rheology was much weaker. Knowledge of theological properties is very important because it enables standardization of flour mixture preparation and development of wheat dough with required properties.