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- Improvement of processing properties (fermentation tolerance, dough processing, tackiness)
- Unmolded gluten-free rolls possible
- Improved preservation of freshness
- Increased dough yield
- Increased viscosity of doughs
- Dough and volume stabilization
- Improved bite-crunch texture
- Good, uniform crumb formation
- Color intensification
- Natural golden-yellow to dark-brown shades
- Flavor rounding
- Natural sweetness from apples
- Sugar substitute
- Improved browning
