The maltogenic amylase effectively retards the staling of starch, maitain the freshness and moistness of baked products and extend their shelf life.
Glucose oxidase is able to strengthen wheat gluten and therefore improve dough handling and increase bread volume.
The Compound baking enzyme is carefully formulated with amylase, glucose oxidase and lipase, etc. to work cooperatively to jointly improve dough texture and bread quality.
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