Hemicellulase for baking

BAK-1721

Gluten Strengthening

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. https://www.creative-enzymes.com/product/Hemicellulase-For-Baking_62.html

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Hemicellulase for baking; hemicellulase; Gluten Strengthening; Gluten; BAK-1721,

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