Production of flour: to improve the quality of flour. Production of bread: increases gas retaining power, improves shape stability, yield and shelf life of the produce. Confectionery: used for production of short dough cookies and plain biscuits if using flour with low gluten content, also for production of puff pastry, biscuit, shortcrust and choux pastry dough. Production of pasta: improves resilience, removes adhesiveness of ready pasta. Manufacturing of semi-ready products: prevents overcooking, improves dough elasticity, reduces adhesiveness of cooked products. Meat industry: used in production of forcemeat, ensures homogeneous structure of forcemeat and sausage products, improves protein content, structure and taste of the products.