1. Enhance the elasticity, toughness and air retention of the dough, increase the volume of bread and steamed bread, and improve the structure of the dough.
2. Make the surface of noodles and instant noodles smoother, with low stripping rate, resistance to foaming and cooking, and more chewy.
3. Make the biscuits easy to demould, the appearance is neat, the layer is clear, and the taste is crisp.
4. It can interact with amylose to delay and prevent food aging and prolong the preservation time.
5. Improve the quality of frozen food, improve the organization structure, avoid surface cracking, and prevent the filling from leaking.
