Mike Adams wrote today in his newsletter about the ingredient E 920: L-cysteine in comercial bread.
L-Cysteine is used as a reducing agent in bakery products. It is used to reduce the mixing time of the flour dough, to stop shrinking of pizza crust after it is flattened and to help move the dough through various bakery processing equipments or dough conditioners. The source of L-Cysteine is human hair, chicken feathers, cow horn, petroleum by-products and synthetic material.
I found this recipe a couple years ago and used it sometimes in rolls:
Dough enhancer recipe
140 g lecithin granules (non GMO)
1 Tbs vitamin C powder (I used camu camu powder)
1 Tbs ginger, ground
Mix all ingredients 10 sec / speed 5 and store in tightly closed glass jar. Add to flour in amount equal to yeast with other ingredients.
Apparently, the ginger gooses the yeast and makes it act more swiftly, the ascorbic acid strengthens the gluten, and the lecithin aids the oil in causing the strands of gluten to slip against each other more easily and thus rise better.
140 g Lecithinpulver oder Granulat
1 EL Vitamin C - Pulver
1 EL gemahlenen Ingwer
10 Sek / Stufe 5 mischen und im geschlossenen Behaelter im Kuehlschrank aufbewahren. Im gleichen Verhaeltnis zur Hefe verwenden