Gluten-free fine baked goods
- Substitution of emulsifiers
- Equivalent processing properties compared to gluten-containing masses and doughs
- Fat reduction
- Volume improvement
- Improved cohesion of mass-like pastries
- Improved fat binding in stirred masses
- Improved juiciness
- Fiber enrichment
- Color intensification
- Natural golden-yellow to dark-brown shades
- Flavor rounding
