Erratum
>; thenrefore (mathematically )the gluten strength
>recovery time will be directly proportional to the concentration of the
>reducing agent added.

Further.... L-cysteine is an amino acid that is present in all protein
molecules and is also used as a fflavoring ingredient in meat
extract. and boullion broth mixes, . therefore its safe to use as a
reducing agent in noodles... as it was in the bread dough.

Roy