Cat No.
BAK-1721
Description
The hemicellulase acts on flour pentosans to improve the elasticity of dough gluten/pentosan complexes, enhance dough stability and strength, loaf volume, and crumb structure.
Abbr
Hemicellulase for baking
Alias
Hemicellulase for baking; hemicellulase; Gluten Strengthening; Gluten; BAK-1721
Source
inquire
Appearance
power or liquid
Package
25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form).
Applications
Gluten Strengthening
