The effects of increasing levels of eight commercial fungal enzymes enriched in four types of activity (á-amylase, protease, xylanase, or cellulase) on Japanese-style sponge and dough bread quality and processing characteristics have been studied using a Canadian red spring wheat straight-grade flour.

Ingredients:
All enzymes at optimum levels reduced sheeting work requirements, resulting in softer more pliable dough. Optimum bread properties for á-amylases, xylanases, and cellulases were attained within a relatively narrow range of dough sheeting work values.

How to Use:
Use gently and works best if done in a circular motion.

Benefits / Results:
This similarity in response suggests a dominant common nonspecific mechanism for their improver action, which is most likely related to water release and the resulting impact on physical dough properties.

Best Suitable For:
for all skin types

Known Restrictions if any:
None

Additional Info.: