bread improver

Normal wheat flour contains 1-1.5% lipids, both polar and non-polar. Some of these lipids, especially the non-polar lipids such as triglycerides, are bound with gluten, impeding its functionality. The addition of LBK-B400 modifies the triglycerides, thereby modifying their interaction with gluten, and this results in a stronger gluten network. In turn, this ensures a more stable dough in case of over-fermentation, a larger loaf volume and improved crumb structure. Because of the more uniform and smaller crumb cells, the crumb texture is silkier and the crumb colour appears to be whiter. LBK-B400 could be used together with other enzymes such as