B Food Science Co., Ltd.
| Booth No. | 1-228 |
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Demonstration
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Novel approaches for bread quality improvement using hydrogenated starch hydrolysate (HSH) and enzyme.
We present ESWEE P* as key material for quality improvement of bread.
It may be unfamiliar that the use of sugar alcohols for the purpose, but we have revealed that ESWEE P is useful to overcome undesirable physical properties of dough, poor quality in volume and texture.
In addition, innovative approaches based on the combination of ESWEE P and enzymes will be exhibited.
We believe that our products will be of use for problem solving of bread.
Visit us!
* ESWEE P: powder-type product of HSH (mixture of sugar alcohol)
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| Product / Service |
ESWEE P New Products |
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| URL | https://www.bfsci.co.jp/ |
Presentaion
| Date | 10月24日 13:30～13:50 | Location | PD |
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| Title | Upgrade your bread with ”S-P”powder reduced starch syrup! | ||
| Detail |
ESWEE P is effective in improving volume, texture, and increasing water by replacing it with sugar!
The workability when using ESWEE P is the same as sugar, and the operation is easy! |
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