CREATING TOMORROW’S SOLUTIONS

APPLICATION INFO SHEET I BAKED GOODS I FERMOPURE®

FERMOPURE® PLANT-BASED L- FOR SOFTENING

For decades, there had been no sub- structure. Dough softeners, such as stitute for human or animal-derived L-cysteine, are mainly added to increase cysteine. WACKER was the first to the extensibility of the wheat , espe- offer a plant-based vegan alternative cially for “strong” with high protein through fermentation. FERMOPURE® content. This is very important for auto- L-cysteine is a valuable tool for im- mated production lines, as the addition proving products. Even in very of L-cysteine has a positive effect on small dosages, it offers great advan­ machinability. tages for the bakery industry, because it reliably improves dough handling and L-Cysteine: Highly Effective in Small enables uniform end products. Amounts FERMOPURE® L-cysteine can be used Cysteine is commonly produced from as a dough softener (reducing agent) in feathers or human hair, as well as from baking. Within wheat dough, L-cysteine the bristles and hooves of pigs. Feathers reduces the single bonds to two are the raw material of choice in Asia, es- tolerance of dough mainly depends on the -SH bonds to weaken the gluten network pecially in China. Until now, a large part of application, quality, absorption and to relax the dough. Consequently, the the world’s demand for cysteine has been and mixing conditions. Moreover, dough dough mass becomes more workable and met by boiling these substances with improvers are often used to optimize the more “machinable” (see Figure 1). The soft- large quantities of concentrated hydrochlo- dough rheology for a regular crumb, ening of the dough can easily be shown in ric acid and activated carbon, followed by increased volume and controlled crust an extensogram (see Figure 2, reverse page). electrolysis. Figure 1: Mechanism of Dough Softening by L-Cysteine Outbreaks of BSE and avian influenza O have reinforced a continuing trend away Cys-S-H Wheat gluten Cys-S-H H H from animal-based raw materials and are S O S S S fueling increased consumer interest in the H H Cys-S-H S S S S origin of food components. The demand O S S S S for purely vegan food is also rising due H H S S S S O O to ethical reasons. With FERMOPURE® H H Cys-S-H H H WACKER offers a range of vegan-grade Cys-S-H L-/L-cysteine products. These are manufactured by fermentation from veg- S-Cys O etable-based raw materials and inorganic S-Cys O H S S H H S trace elements. H H H S S S-Cys O S S L-Cysteine as a Dough Softener O S H H S-Cys S-Cys In industrial baking, the final product always H H H H S S S has to look the same. Due to seasonal or H harvest deviations, the flour quality often S-Cys O O varies with respect to gluten strength. H H H H The baking industry has to compensate for these variations. The required combi- Cysteine reduces the disulfide bonds (S-S) within the gluten network. The interaction of cysteine with the nation of strength, extensibility and disulfide bonds increases the flexibility of the gluten network during kneading.

FERMOPURE® is a registered trademark of Wacker Chemie AG. for tortilla andpizza dough processing, ducible stretchability are key parameters Extensibility andrepro- product. end the spring and, thus, increase thevolumeof enable control oftheoven likewise can ine and baguettes, theapplication ofcyste- cially fortheproduction oftoast, buns times and improvemachinability. Espe- to lowertheenergy input,reduce mixing and high-speedprocesses, inparticular, are usedwithhigh-strength flour agents ty andthemixingconditions.Reducing mainly onwater absorption, flourquali- and tolerance thatdoughneedsdepends The combinationofstrength, extensibility Functional Properties functions inanefficientand reliableway. product. Incomparison,L-cysteine influence the texture andflavoroftheend byproducts ofinactivated yeastcan raw material. Inaddition,othermetabolic is prone to thedeviationsofyeastasa improver isbased onglutathione,which The useofinactivated yeastasadough L-cysteine ismuchmore cost-effective. activated (100 is about100timeslowerthanitforin- cysteine addition(0.5 increasing theextensibility. Asthetypical creases theresistance to extension while rheology ofthedough–itsignificantlyde- of L-cysteine hasamajoreffectonthe Figure 2showsthat evenasmallamount Follow uson: www.wacker.com/food Wacker ChemieAG, [email protected], [email protected], [email protected] constitute a warranty, either express or implied, of the fitness or suitability of the product for a particular purpose. not do use particular for a for product the of Recommendations suitability or position. the fitness the of clarifying implied, or necessary, if express and, either rights awarranty, parties’ third of constitute does us by provided infringement of information The possibility the used. being also are investigating of materials obligation raw the from user companies’ the other absolve where not preliminary by especially checked be control, no have we should which over medium this in made processing during recommendations conditions The of because developments. trials new We or receipt. on progress technical of immediately scope the supplies all within checking constants carefully product from alter to user the right the absolve not do reserve but knowledge our of state present the with accordance in are medium this in presented data The – – 300 g/100kgflour), 5 g/100kgflour)

ing cookies,saltinesandothercrackers. chemically leavenedapplications,includ- also valuableformultipleotheryeastand ing doughextensibility withcysteine is throughput ofthe bakinglines.Improv- tohelps thebakingindustry optimize the Hereby, L-cysteine asadoughconditioner to shrinkorcurlafter theyare formed. elasticity thatcancausetheseproducts alized. Reducingagentsdecrease the more andmore industri- getting are which L-cysteine notonlyconsiderably reduces resistance, butalsoincreases extensibility width). (curve additives(control),Without thedoughhas highestresistance maximum).FERMOPURE (curve FERMOPURE Benefits andEffectsofUsing Figure 2:Extensogram ofWheatFlourDoughPrepared withandwithoutDoughSofteners Resistance to extension [Brabender Units, BU] • • • • • • • • Uniform crumbstructure Enables increased loafvolume Reduced cracking ofbiscuitsandcrackers Controlled risingandovenspring Eliminates shrinkageandbreaking Improved pumpabilityofliquiddough Dough softening Vegan product derivedfrom plantmaterials 100 200 300 400 500 600 700 800 0 0 5101520 25 30 Control ® L-Cysteine

300ppminactivated yeast CREATING TOMORROW’S SOLUTIONS

2ppmL-cysteine Extensibility [cm] ®

6882e/05.21 replaces 6882e/11.19