protein intermolecular crosslinking

Diacetyl tartaric acid esters of monoglycerides , distilled monoglycerides molecules mainly from the emulsion . It can form complexes with wheat starch , the protein network structure of the dough regulator and the relative layout of the starch , to promote a more stable mature dough , the water holding capacity
and improve dough moisture dispersion , improve the finished appearance and prevent aging. α- amylase can hydrolyze the starch in the flour into small molecules and soluble starch, dextrin , zinc lactate the continuous hydrolysis into glucose to provide energy to the yeast growth and reproduction , to
ensure the dough is normal, continuous fermentation , the bread volume and hematocrit up to standard, homogeneous internal texture and delicate . Ethyl lactate  on wheat proteins , so that one of the -SH bond into S-S bond , to promote the occurrence of crosslinking between the protein molecules , thereby improving the flexibility of the dough , the flour can be converted into glutathione oxidized , since the former is a protease activator, thus effectively suppressing the strength of the network structure of dough can affect protease activity. Modified starch and tapioca starch is modified by non-covalent interactions such as hydrogen bonding , can improve the rheological properties of the dough , improve the flavor and taste of bread .