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Buhow Buhow is offline
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Quote:
Originally Posted by chembake View Post
Erratum
; thenrefore (mathematically )the gluten strength
recovery time will be directly proportional to the concentration of the
reducing agent added.


Further.... L-cysteine is an amino acid that is present in all protein
molecules and is also used as a fflavoring ingredient in meat
extract. and boullion broth mixes, . therefore its safe to use as a
reducing agent in noodles... as it was in the bread dough.

Roy
I know this is quite an old thread but did the use of L-Cysteine prove to be successful?