News Articles Tagged: Dough Texture

Glucono Delta Lactone in Baking: A Guide to Leavening and Texture

Learn how Glucono Delta Lactone (GDL) improves leavening, texture, and shelf-life in baked goods like cakes, breads, and cookies.

Optimizing Bakery Products with Microcrystalline Cellulose (MCC)

Learn how Microcrystalline Cellulose (MCC) enhances bakery products by improving water absorption, dough stability, and texture. NINGBO INNO PHARMCHEM CO.,LTD. offers premium MCC for bakers.