The SI-ISS interchange, which starts immediately on dough making and leads to depolymerization of gluten proteins, consequently, to weakening of gluten, is inhibited.

• SHSS的交替转化,在制作面团的初级阶段就开始了,它导致了面筋蛋白的解聚作用。因此,减弱了面筋的强度。