Celluclast - Description
Cellulases degrade cellulose by hydrolyzing the (1,4)-beta-D-glucosidic linkages in cellulose and other beta-D-glucans. Cellulases improve dough machinability and dough handling properties as a result of increased dough tolerance. This results in improved volume, softness and more uniform crumb structure.
More information about Celluclast
- Flat Breads
- Gluten Free Bakery
- Sweet Goods