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
Supporting Studies
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