date:Sep 27, 2012
ortunities to overcome common sensory pitfalls and bake soft, high-volume bread with unrivalled fresh-keeping properties and a consumer-friendly label, DuPont said.
The new enzyme complex has displayed an ability to strengthen the gluten structure and slow the staling process, it added.
However, the firm did suggest that the lack of emulsifiers in this new blend could compromise overall sensory properties of high-fiber breads.
Bakers also can choose to add emulsifiers alongside the enzyme com