1. The central height, stomatal density and stomata surface area fraction were better.

2. Soft dough, uniform gas production, fine structure, reduced hardness, increased specific volume, so the softness of baked food increased.

3. The Maillard reaction is rapid, so that baked foods show good appearance and color.

4. The prepared baked food with good quality, loose structure and excellent performance.

1. Cakes: such as crispy small loose cakes, crispy small hard cakes, hard crisp cakes, soft small cakes.

2. Bread: hard bread, soft bread, soft buns, sweet bread, etc.

3. Pastry: sponge cake, angel cake, panada lamp cake, chiffon cake and so on.