Bread Flour Improver
- A blend of enzymes, emulsifiers,oxidizing agents & permitted additives.
- Attacks the broken starch of flour giving reducing sugar & which are readily fermentable by yeast.
- Gives consistent alpha amylase activity to flour & uniform gas production during baking to get higher loaf volume fast oxidizing & dough strengthening. Also improves water absorption of flour which helps in fermentation of excellent bread, brightness and even crumb structure.
Importance of Gluten in FLOUR