Glucose oxidase strengths gluten, improve dough handling, bread crumb texture and whiteness, and maintain bread shape.
Hemicellulase for baking to improve sensory properties of baked products by modifying different hemicellulosic components like xylan.
Glucose oxidase that can strengthen gluten, improve dough handling properties and increase volume of baked products by catalyzing cross-links within or between gluten molecules
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