date:Feb 13, 2020
with Ampak President, Amarish Parikh.
Encapsulated ingredients used in processing can enhance the overall quality of baked goods by promoting large volume and improved stability in finished applications, Parikh says.
These types of ingredients can also help expand on important factors such as doughs strength and workability. Enzymes that advance the formation of protein networks in dough have a positive effect on uniform crumb structure and texture and can improve shelf life.
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