date:Nov 01, 2013
reduced crumb softness, poor texture and low volume.
Application specialists at DuPont have tested a series of solutions to resolve the problems.
The latest solution gives bread and sponge cakes a volume similar to a control recipe, along with a comparable crumb softness and resilience over a 14-day shelf life.
DuPont Nutrition Health application specialist and bakery group innovation manager Xue Si-Ying said, We can now overcome the volume and texture challenges that we used to have with hi