Suitable for Cookies, Biscuits & wafers

• to evaluate protease inhibitor activity.

• in high yields in batch fermentation using a response surface methodology Softens the gluten structure.

• Improves browning.

• Prevents dough shrinkage as well as reduces brittleness.

• Improves control of dough cohesiveness.

• Improves dough and scrap dough handling.

• Softens the gluten structure.