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- Prevents dough from becoming overly sticky or dry.
- Improves texture and consistency of dough.
- Maintains dough elasticity.
- Extends shelf life by preventing products from drying out quickly.
- Retains moisture in baked goods like bread, cakes, and pastries.
- Results in a softer and more tender crumb.
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- Helps achieve desired texture and consistency in gluten-free breads, cookies, and cakes.
- Acts as a crucial binding agent.
- Provides structure and elasticity typically provided by gluten.
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- Results in lighter and fluffier baked goods.
- Enhances overall texture and volume of baked products.
- Contributes to a better rise in doughs and batters.
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- Prevents separation and enhances overall product quality.
- Acts as an emulsifier in recipes combining oil and water.
- Ensures a uniform and stable mixture.
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- Allows for healthier baking options without compromising texture and taste.
- Serves as a fat replacer in low-fat and reduced-calorie baked goods.
- Provides mouthfeel and moisture typically contributed by fats.
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- Maintains the quality and appearance of decorative elements in baked goods.
- Prevents sugar crystallization in frostings, icings, and fillings.
- Ensures a smooth and glossy finish.
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