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Each flour is different, millers “click” enzyme modules, to compensate fluctuations in wheat quality.
Functional properties of proteins are determined by their structure,size & ambient conditions. Splitting high-molecular proteins into protein hydrolysates has a decisive effect on product properties. Do+ reinforces gluten with its inherent oxidases strengthening the protein network.
Lipolytic enzymes stabilise the dough framework and boost fermentation tolerance, Xylanases improve dough workability, while in synergy amylases intensify yeast activity & boost the freshness impression of the product. Do+ improves dough expansion after oven ensuring increased bread volume, consistent quality with a soft, bouncy texture & a thinner crispy skin ! Superior dough properties : water retention & resilience.
