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Originally posted by metro
Originally posted by hypervalentiodine
Originally posted by elouina
Ok did anyone grab a loaf off their shelf and check it? I am from the US and there is no such ingredient in any of my bread products. 3 different brands.edit on 16-6-2011 by elouina because: (no reason given)
They use cysteine in bread as it operates as a reducing agent. Essentially, it breaks apart the gluten that naturally occurs in the bread so as to soften it. You achieve the same thing mechanically by kneading it, however the reaction is reversible and will reverse upon proofing/baking. It is of course, not the only thing available, so cysteine is not always used. Have a read of this.
If you're suggesting that it's used to remove gluten strands in bread then you are probably wrong. Kneading dough creates gluten strands. Remove gluten from your dough and you end up with something that is not bread dough and would resemble the texture and crumbliness of a muffin when baked.
I don't know how such a misinformed opinion can be shared with such conviction, but I hope it was just your inability to articulate your sentences properly.
Originally posted by antar
Also, our family is really grossed out by the Lcystine... I just cant stand the thought of eating something from someone with mutated genes, or disease, even AIDS or worse. What can we do to bring about change on this?
Think about all the prejudiced people who would just die before they would eat Asian hair! Lol funny huh? We are not prejudice but just saying.
The real rich people don't eat this stuff I bet.