Cysteine is a sulfur-containing amino acid that plays a significant role in the baking industry, particularly as a dough conditioner. In its industrial form, typically as L-cysteine, it is added to bread dough to reduce mixing time and improve dough extensibility. This is especially useful in high-speed commercial baking processes where rapid production is essential.
Cysteine breaks down the disulfide bonds in gluten, making the dough softer and more pliable, which facilitates easier kneading and shaping. Additionally, cysteine helps to produce a finer crumb structure and enhances the overall texture of the final baked product. It is commonly used in the production of pizza dough, tortillas, and various types of bread where a tender, consistent texture is desired.
When used as a food additive it has the E number E920.