The Impact of GDL on Alkaline Dough and Steamed Buns
Ever wondered how adding a tiny ingredient like glucono-δ-lactone (GDL) can transform alkaline dough and steamed buns? This study dug deep into the effects of GDL during thermal treatment. It turns out that GDL gives alkaline dough a boost in viscoelasticity and fluidity by strengthening intermolecu