Function

• Improve operating performance of dough.
• Increase dough’s stability.
• Better flour quality and enlarge the volume of leavened dough.
• Prevent ageing from bread and prolong the shelf-life.
• Strengthen the elasticity of gluten structure and enhance water binding capacity.

Function

• Improve operating performance of dough.
• Increase dough’s stability.
• Better flour quality and enlarge the volume of leavened dough.
• Prevent ageing from bread and prolong the shelf-life.
• Strengthen the elasticity of gluten structure and enhance water binding capacity.