It increases stability and leavening, acting on gluten through lactic acid to stabilize the gluten network. It improves taste and aroma. It makes the finished product more stable and provides a softer texture even when cold.
It increases stability and leavening, acting on gluten through lactic acid to stabilize the gluten network. It improves taste and aroma. It makes the finished product more stable and provides a softer texture even when cold.