How do enzymes assist?
A strong gluten network has many advantages. It ensures gas retention during proofing, good volume and oven spring enabling the dough to withstand mechanical stress during handling.
Instead of using chemical oxidants, gluten-strengthening enzymes offer a cost-effective way to ensure reliable dough stability and reduce the need for expensive ingredients such as ascorbic acid, vital wheat gluten or other oxidizing agents. Gluten strengthening enzymes help improve dough properties and flour consistency. As a result, the baked products have higher volume and improved appearance.
