DSM wholegrain gain
DSM has developed BakeZyme WholeGain, an enzyme to help manufacturers of wholegrain bread overcome problems associated with high fibre baking, such...
DSM has developed BakeZyme WholeGain, an enzyme to help manufacturers of wholegrain bread overcome problems associated with high fibre baking, such as reduced volume and unappealing crumb. The enzyme increased dough tolerance and enhanced volume, texture and taste, said DSM.
