Description
- Baker's yeast contains enzymes that break starch down into glucose, which in turn breaks down into alcohol and carbon dioxide.
- The resulting carbon dioxide will form holes in the bread dough to make the bread bulky and soft.
- Alcohol will evaporate during the baking process.Such bread will be soft and delicious.
- Bread improver is used in bread making to promote bread softness, increase bread baking elasticity and effectively delay bread aging.
- Improve bread tissue, make bread soft and elastic, shorten the fermentation time of bread material.
Full description not available
