date:Nov 18, 2021
ulgold provides benefits in bread application, including uniform crumb structure and texture, no impact on taste or aroma, nor does it impact loaf volume or color of bread crumb and crust.
Based on application research carried out by the team, alternative fibers can change the visual and sensory properties of bread. For example, increasing the stickiness of the dough causing difficulties in processing, or increasing dough dryness, says May.
Using other fibers can result in a significant decr