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Wheat protein.
Increases the protein content.
Increases the volume in baked goods and improves the rheology in doughs and breading.
Application in (protein-)bread, cakes, cookies or muffins.
Increases the protein content.
Increases the volume in baked goods and improves the rheology in doughs and breading.
Application in (protein-)bread, cakes, cookies or muffins.
Applications
Food
Bakery
