Suitable for Cookies, Biscuits & wafers
to evaluate protease inhibitor activity.
in high yields in batch fermentation using a response surface methodology Softens the gluten structure.
Improves browning.
Prevents dough shrinkage as well as reduces brittleness.
Improves control of dough cohesiveness.
Improves dough and scrap dough handling.
Softens the gluten structure.