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BAYBAKER INOVIA
Agents in the composition of INOVIA enhance the functionality of gluten
through increasing the capacity of film forming and emulsifying, which gluten has
naturally.
As a natural consequence, it enhances the quality of gluten whereas
the quantity of gluten is constant. As a results of the boosted hydrophilic power
(polar groups density) and increased HLB value (hydrophilic – lipophilic balance)
the ability of CO2 retention of bread increases and consequently more volume bread
is obtained.
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