(1)For bread and steam
bread: �Increase the springiness, toughness and
gas-holding capability of dough, increase volume of the bread and
steam bread and improve the organization and structure.
(2) It can react with amylose to delay and prevent the food
aging.
(3)For Biscuit: It can make it easier to remove
biscuits from moulds to produce smooth appearance, distinct layers
and crisp feeling in mouth.
(4) It can make hot and spicy food more pliable and softer and
prolong the preservation time.
(5)For Noodle: �It can produce smoother
surface, lower broken ratio, higher soaking and boiling resistance
for noodle, dried noodle and instant noodle, and make them
chewier.
(6)For Frozen food: Enhance the quality of quick
frozen food, improve their organization and structure, and prevent
surface cracking and filling escaping.
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