Bakery ingredients to rise during fermentation, but also improves its texture and volume. This is done by the action of enzymes included (such as amylase and protease) on starch and gluten.
Bread improvers not only reduce the time that the bread takes to rise during fermentation, but also improves its texture and volume. This is done by the action of enzymes included (such as amylase and protease) on starch and gluten.
Bommasandra, Bangalore, Karnataka 