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Disulfide Bond. The bond that links two sulfur atoms (q.v.) of the amino acid cystine (q.v.). It is formed by the oxidative interaction of two proximate sulfhydryl groups (q.v.) of the amino acid cysteine (q.v.). When the cysteine molecules (q.v.) occur on adjacent polypeptide chains (q.v.), the disulfide crosslinks that form between them contribute importantly to the cohesive strength of dough gluten (q.v.) and to its gas retention (q.v.) capability.