During my research on baking bread I found this tasty morsel.
Disturbing fact #2, 737,298:
Human hair is being used in many factory-made baking products. It is being used to synthesis an amino acid called L-cysteine (L-cys), a ubiquitous food additive.
L-cys puts the bounce in a loaf of bread and extends the shelf-life in industrially produced baked goods. The hair, it would, seem is mostly sourced from Chinese hair salons.
Read more: http://www.motherjones.com/politics/2010/03/human-hair-additive-your-food/
Being in the lab has prompted me to ponder the most mundane of chemical reactions.
I’ve always thought of baked goods as quite magical; how an amorphous wet blob can be transformed into a sculptural wonder, or not depending on the success of the baking process.
Thanks for the guys as compound chemistry for the graphic. For more details on the process go to: http://www.compoundchem.com/2016/01/13/bread/