date:Jul 28, 2015
nzymesprimarily alpha-amylasethat are beneficial to yeast-risen doughs. It not only softens the dough, it shortens fermentation and proofing time, improves machinability and extensibility, and enhances crumb and browning of crust.
Standard malted barley flour, milled from standard diastatic malt, is widely used by millers and bread manufacturers at 0.5%-1.0% to standardize the falling number of all-purpose and bread flours, and without impacting flavor or color. In between are specialty diastat