♥Baker's yeast contains enzymes that break starch down into glucose, which in turn breaks down into alcohol and carbon dioxide. The resulting carbon dioxide will form holes in the bread dough to make the bread bulky and soft. Alcohol will evaporate during the baking process. Such bread will be soft and delicious.
♥Improve bread tissue, make bread soft and elastic, shorten the fermentation time of bread material.
♥Bread improver is used in bread making to promote bread softness, increase bread baking elasticity and effectively delay bread aging.
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