Effect of cysteine on bakery products from wheat–sorghum blends

Sorghum flour was added to wheat flour with or without cysteine for preparation of breads and biscuits having 5, 10 and 15% and 10, 20 and 30% addition of sorghum, respectively. Breads were prepared by two different methods. Results showed that 5% sorghum with 30 ppm cysteine gave acceptable bread using a straight-dough method. Using a chemical-dough development method for bread preparation, 10% sorghum, along with 60 ppm cysteine, may be added to wheat flour to give a bread of high quality. A high quality biscuit can be prepared by addition of 20% sorghum flour and cysteine (60 ppm/100 g flour) to wheat flour.