Improve crumb structure & texture of the loaf Increases volume of Bun Improve crust color & enhance nutritive value of bun Increase water absorption Strengthen, flour by forming bonds between amino acids of flour proteins Strengthens the gluten structure Speeds up dough maturation

Improve crumb structure & texture of the loaf Increases volume of Bun Improve crust color & enhance nutritive value of bun Increase water absorption Strengthen, flour by forming bonds between amino acids of flour proteins Strengthens the gluten structure Speeds up dough maturation