In industrial baking, the strong stable dough is a basic requirement for optimal dough machinability and high quality baked products. Thus, dough strengthening is an important part of making high-quality bread improvers.Lipopan® enzymes have good dough-strengthening properties for industrial bread-making.
• Replacement of emulsifiers allowing significant savings in ingredient costs.
• Good dough stability, improved loaf volume and a fine, white crumb appearance.
• Reduction or elimination of the acidic flavour commonly associated with some emulsifiers.