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Sulfhydryl Group. The reactive -SH group, also known as thiol, that forms part of the amino acid cysteine (q.v.), a component of wheat protein (q.v.). It is readily oxidized to the disulfide group -SS- of the amino acid cystine (q.v.) which can form a link between two adjacent polypeptide chains (q.v.), thereby creating a more rigid gluten (q.v.) network that produces a firmer, more cohesive dough (q.v.). This reaction forms the basis for the use of oxidizing agents (q.v.) in doughmaking.