date:May 11, 2016
me and crumb softness thereby increasing shelf life days.
Lipases: enzymes that catalyze hydrolysis of lipids and are active at water-lipid interface, resulting in mono- and diglyderides which have starch-complexing properties. Egg usage can also be optimized by improving emulsification with egg lecithin.
Hydrocolloids are high-molecular weight polysaccharides, and natural types are available. They modify texture; improve moisture retention; control water mobility; maintain overall product