Wheat grain quality parameters are influenced by the composition of gluten proteins. To overcome wheat grain quality limitations, dough improvers such as reducing agents can be added to reduce mixing time and improve dough extensibility. The overall objective of this research was to examine the effect of L‐cysteine (L‐cys) concentration on the rheology and baking quality of doughs prepared using five western Canadian spring wheat cultivars.

中文翻译：

---

L-半胱氨酸对来自五个对比的加拿大春小麦品种的面粉制成的面团的流变学和烘烤质量的影响

小麦籽粒品质参数受面筋蛋白组成的影响。为了克服小麦籽粒的质量限制，可以添加面团改良剂（如还原剂）以减少混合时间并改善面团延展性。这项研究的总体目标是检验L-半胱氨酸（L-cys）浓度对使用五个加拿大西部春小麦品种制备的面团的流变学和烘焙质量的影响。