date:Oct 31, 2018
o. They combine seamlessly with with liquid oils, without needing pre-hydration or pre-emulsification, and can be included directly into a batter, with rapid uptake and aeration.
Another obstacle manufacturers face is maintaining product freshness without the use of preservatives. Until recently, this proved particularly challenging with high-sugar baked goods, such as cakes. Thanks to the use of enzymes (a macromolecular catalyst), this has changed.
Enzymes have specific biochemical actions