摘要：L-cysteine, by its ability to reduce the intermolecular disulfide bonds, may be a solution to improve the quality of bread made from strong flours. The paper's aims is to demonstrate the positive impact that it has the addition of L-cysteine on some physical properties of bread (volume, porosity, elasticity) obtained from "short" gluten flours, with a protein network which is characterized by a high elasticity and resistance.
