Also, the concentration of endogenous glutathione will be lowered by oxidation to its disulfide, hence gluten stability during dough handling will be enhanced.

• 另外,其内源性谷胱甘肽的含量也会通过氧化成它的二硫化物的形式而有所降低,因此在面团处理过程中的面筋的稳定性会有所提高。