Abstract: The present application affords control over tyrosine bonding in a variety of applications through the use of peroxidase enzymes, preferably wheat peroxidase 1, free radical scavengers, polyhydric alcohols, and protease. Methods of the present invention find utility in the bonding of polymers and proteins and are especially useful in the baking industry wherein the present invention will assist in consistently producing products of optimum quality.

Abstract: Improved dough-forming processes (and resultant doughs) are provided by measuring the tyrosine content of starting wheat flour and/or analyzing doughs during manufacture by periodically analyzing the doughs for tyrosine bond level. Preferably wheat flours are analyzed by derivatizing the amino acids therein and measuring derivatized tyrosine content. In the case of dough analyses, the dough samples are periodically fluorometrically analyzed to determine tyrosine bond levels therein. Such data is then compared with preestablished standards and modifying additives such as oxidizing agents or free tyrosine can be added to adjust the tyrosine bond formation rate and tyrosine bond content of the dough.