Less Brown series

Improve property

Glia A

Main component：gliadin

Add characteristic property of stretching, viscoelasticity, forming and emulsifying to wheat flour dough.
Improve physical property and texture of bread, noodles and other processed foods with wheat flour.

Food lavel ex.　：　wheat protein

Main target food　：　noodles, wrapper, bread, cookie,
　　　　　　　　　　　biscuit etc.

pH　：　approx. 6.0

Glia BE

Ingredient：GliaA, enzyme

A new bread improver that replaces emulsifiers.
Suppress the decrease in bread volume and the roughness of bread crust that occur when you freeze molded dough.

Food lavel ex.　：　wheat protein and enzyme
（You don't need for the indication of enzymes on the product after firing.）

Main target food　：　bread, frozen dough etc.

pH　：　approx. 6.0

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