It provides easy workability in dough.
Improves the gas holding capacity of dough.
Increases fermentation resistance of dough.
The shell improves the pore and color structure.
Provides the ability to make volume.
It increases the bread energy of dough.
Reduces the effect of insect damage in wheat.
Alpha amylase stabilizes the amount of enzyme.
It can be used for weak and medium flour.
Bread standardizes the quality.
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