Increase gluten strength

Reduce dough viscosity

Improve dough mechanical operability

Increase product volume

Improve dough stability

Improve dough operability and stability

Improve flour quality

Increase the elasticity and extensibility of the gluten network

Improve the texture and volume of flour products

Partial replacement emulsifier

Make dough smoother

Increase product volume

Improve the softness of internal structure

Improve the operability and stability of dough

Increase the volume of flour products

Improvement of core structure

Increase the volume of flour products

Improve the crust color

Flour standardization

To make bread core more moist

Keep the bread core soft and elastic

Extend product shelf life

Reduce dough relax time

Improve dough extensibility and operability

Achieve the appearance consistency of products