Fungal alpha-amylase used for flour correction, dough fermentation booster, crumb texture improver and volume increase of baked products
Baking phospholipase is able to improve dough handling, crumb whiteness and texture and bread softness by modifying phospholipids in flour
A bacterial maltogenic alpha amylase able to retard staling of bakery products, keep freshness of baked products and extend shelf life of the products
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