The compounds boost the effect of wheat gluten in flour, as it is becoming more common to use flours made from soy, maize, beans, ancient grains or cassava. Using gluten-free raw materials reduces the proportion of wheat gluten in the recipe, which can have a negative effect on dough stability and volume.
Good baking performance is said to be maintained if 10 parts of gluten are replaced with one part of TopBake Gluten Enhancer.
Contact: DeutscheBack