Description
– Breads: To enlarge the volume of breads, enhance elasticity and toughness -as well as- gas retention of dough. Besides improve inner structure and extend shelf-life.
– Noodles and Pasta: To make noodle surface smoother, reduce breakage of noodle, improve boiling softness and gluten strength.
– Frozen Foods: To enhance water holding of frozen dough, prevent from forming ice crystal or cracking, stabilize gluten network, increase frost resistance of yeast & dough, and extend dough aging.
– Biscuits: To improve dough handling, increase the crispness of biscuits, prevent from spillage oil, and easy dough demoulding.
