Does Hemicellulase Help With Bread Dough Quality?
Affects dough structure and bread quality in wheat aleurone-rich bread at doses of 20-60 mg/kg.
Weak EvidenceEvidence Summary
Affects dough structure and bread quality in wheat aleurone-rich bread at doses of 20-60 mg/kg.
Effective Dose
20-60 mg/kg in dough