Mix 0.6 to 1.2% of the gel with water, sugar and egg for 2 to 4 minutes at the beginning of the kneading process and then continue the remaining process of kneading.
Increasing the initial softness of the product
Delaying staling and extending the shelf life
Producing uniform texture
Reducing the specific weight of the dough by increasing aeration
Reducing egg consumption
Reducing time of kneading process