A Guide to Reducing Agents

Enhancing Dough Quality with Reducing Agents

Elevate your baking with our expert guide on reducing agents. Learn how these ingredients, such as L-cysteine and glutathione, play a crucial role in dough development by breaking down gluten’s disulfide bonds. This guide will help you understand the practical applications of reducing agents in various baking scenarios, from high-speed production lines to artisanal bread-making. Download now to start improving the texture and volume of your baked creations.

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