面团中还掺进了盐，因为盐可以调节发酵速率，韧化面筋，防止面包味道变淡。
Salt is included in the dough because it regulates the rate of fermentation, toughens the gluten, and prevents the bread from being insipid in taste.
含有微量残留少量的乳制品，大豆，面筋肽是在发酵过程中使用。
Contains minimal residual amounts of dairy, soy, and gluten peptides which are used in the fermentation process.
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