New dough relaxer works as alternative to L-cysteine

by Jeff Gelski
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BreadPartners, Inc. has introduced Extenza, a clean label dough relaxer that allows bakers to take L-cysteine off the label of their products.
Extenza is a clean label dough relaxer that may be labeled as vegetable protein.

CINNAMINSON, N.J. — BreadPartners, Inc. has introduced Extenza, a clean label dough relaxer that allows bakers to take L-cysteine off the label of their products. Extenza may be labeled as vegetable protein.

Because Extenza has the same molecular structure as L-cysteine, it provides the same results, according to BreadPartners. The vegetable protein ingredient also has greater extensibility than deactivated yeast, but with less cost, according to the company.

Extenza was designed especially for dough requiring extra relaxation and extensibility. It prevents “snap-back” for dough in such items as pita bread, pretzels, tortillas, pizza crust, croissants, bagels and baguettes. 
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