Good afternoon & welcome to our baking forum. Mom, I can only state my opinion, as well as others that have expressed theirs as well from time to time in other baking circles. It has no merit & it doesn’t add any quality to the baked product. All that it helps with is while the yeast is functioning in a yeasted lean dough concoction after it does it’s thing the dough becomes esier to manipulate to shape. I do not think it’s worth the money for that purpose. However, there may be others that feel otherwise & perhaps we will hear from them.
Good luck in your baking enterprise & come back & let us know how well it turned out. Enjoy the rest of the day young lady.