What is L-cysteine and why is it in bread?
L-cysteine is a semi-essential amino acid used as a processing aid in commercial baking. Its primary function is to act as a reducing agent, which relaxes the gluten structure in dough. This process offers several key advantages for large-scale bakeries:
- Improved Machinability: By softening the dough, L-cysteine allows it to move more smoothly and consistently through automated processing equipment, which is critical for high-speed production lines.
- Reduced Mixing Time: The addition of L-cysteine shortens the amount of time and energy required to mix dough, improving efficiency.
- Enhanced Dough Extensibility: The relaxing effect on gluten makes the dough more extensible and less likely to snap back or shrink during shaping, which is particularly useful for products like tortillas and pizza crusts.
- Consistent Results: It helps to compensate for natural variations in flour quality, ensuring a uniform end product with predictable volume and texture.
Breads most likely to contain L-cysteine
L-cysteine is most often found in mass-produced, soft-textured bread products from major commercial brands. It is less common in artisanal, organic, or specialty bakery items that prioritize simpler, natural ingredient lists.
Common bread types containing L-cysteine:
- Commercial Sliced Bread: Well-known brands like Wonder Bread, Sara Lee, and Nature's Own have historically used L-cysteine as a dough conditioner.
- Fast-Food Buns: The buns used by many fast-food chains for hamburgers and sandwiches, such as McDonald's and Subway, often contain L-cysteine.
- Bagels: Commercially produced and pre-packaged bagels frequently include L-cysteine to improve their texture and shelf life.
- Pita and Tortilla Wraps: Many pre-packaged pitas and tortillas contain this additive to maintain their soft, pliable texture.
- Hard Rolls and Croissants: Some commercial hard rolls and flaky pastries like croissants use L-cysteine to aid in dough handling during production.
Common Sources of L-cysteine Used in Food Production: L-cysteine's source is a point of ethical contention for many. Historically, it was produced by hydrolyzing animal materials. Today, while some manufacturers use synthetic or plant-based versions, animal-derived sources are still common.
- Animal Sources: L-cysteine is extracted from keratin, a protein found in animal by-products such as hog hair and poultry feathers. In the past, human hair was also used, though this is less common now, particularly in Europe.
- Plant-Based and Synthetic: Due to ethical and dietary concerns (e.g., kosher, halal, vegan), vegan-grade L-cysteine is now available, produced through a fermentation process using plant materials like corn.
How to avoid L-cysteine in bread
For consumers concerned about the source or simply wishing to avoid additives, several strategies can help you find or create L-cysteine-free bread:
- Read Ingredient Labels Carefully: Look for "L-cysteine" or its additive code, E920. Sometimes, it may be hidden under the more general term "dough conditioner".
- Choose Artisan and Organic Breads: Local artisan bakeries and organic brands generally rely on simpler, more traditional bread-making methods and ingredients, making them less likely to contain synthetic dough conditioners.
- Bake Your Own Bread: This is the most reliable way to ensure complete control over your ingredients. A basic bread recipe only requires flour, water, yeast, and salt, with no need for additives.
- Seek Out Vegan and Clean-Label Brands: Many food brands that cater to vegan or "clean-label" markets explicitly avoid using L-cysteine derived from animal products, often opting for plant-based alternatives. Some manufacturers also specify that their L-cysteine is fermented and plant-derived.
Commercial vs. Artisan Bread: A Comparison
| Feature | Commercial Bread (e.g., Wonder Bread, Sara Lee) | Artisan Bread (e.g., Local Bakery) |
|---|---|---|
| Production Scale | Mass-produced, high-speed automated lines | Small batch, often hand-shaped |
| Purpose of Additives | Ensure consistency, increase shelf life, aid machine processing | None, or natural enhancers like enzymes |
| L-cysteine Usage | Commonly contains L-cysteine (often animal-derived) | Generally L-cysteine-free; uses traditional methods |
| Ingredients | Long list, includes dough conditioners, preservatives, emulsifiers | Short, simple list (flour, water, yeast, salt) |
| Texture and Taste | Uniformly soft and consistent, often with a milder flavor | Varies by baker; denser, chewier texture, complex flavor |
| Shelf Life | Extended shelf life due to additives and preservatives | Shorter shelf life, best when fresh |
| Cost | Lower cost due to production efficiency | Higher cost reflecting quality ingredients and labor |
Reading labels for hidden additives
Identifying L-cysteine on an ingredient list can be straightforward, but sometimes, manufacturers may not explicitly list it. Food labeling regulations can sometimes allow for general terms. Here's what to look for:
- Explicit Listing: The ingredient list may clearly state "L-cysteine" or "L-cysteine hydrochloride".
- Parenthetical Explanation: It can appear in parentheses after a broader term, such as "dough conditioner (L-cysteine)".
- Additive Number: In countries following European food additive numbering, look for E920.
- General Terminology: If the label only lists "dough conditioner" or "flour treatment agent" without further detail, it could contain L-cysteine. For certainty, a call or email to the manufacturer may be necessary.
Conclusion
While L-cysteine is a functional and FDA-approved additive used to improve dough processing in commercial baking, it is not a universally present ingredient. Consumers seeking to avoid it, whether for ethical, dietary, or personal reasons, have ample alternatives. By understanding which types of bread are most likely to contain the additive, reading labels diligently, and exploring options from local bakeries, organic brands, or home baking, you can confidently choose bread that aligns with your preferences. The increasing availability of plant-based and fermented L-cysteine also provides more ethically sourced options for manufacturers moving forward.
