Strengthening the gluten network
Avoid dough stickiness and improve gluten network
Strengthening the gluten network
Avoid volatile costs by using the dough’s gluten
Manufacturers need to optimize their formulation costs, for example when ascorbic acid prices rise. Gluten-strengthening enzymes offer protection against volatile costs while naturally leveraging the endogenous gluten in the flour.
Enzymes offer a cost-effective way to reduce the need for expensive ingredients such as ascorbic acid, vital wheat gluten or other oxidizing agents. They help to improve dough properties and flour consistency.
How do enzymes assist?
How do enzymes assist?
A strong gluten network has many advantages. It ensures gas retention during proofing, good volume and oven spring. The dough enables to withstand mechanical stress during handling.
Instead of using chemical oxidants, gluten-strengthening enzymes ensure reliable dough stability. The baked products have higher volume and improved appearance.
Which solution is right for you?
Find the right solution for you in our global portfolio, shown below. To find out more about products available in your region, get in touch with your local Novozymes representative.
All the benefits, even less dust
All the benefits, even less dust
Our new portfolio of low-dust baking enzymes gives you the excellent performance you expect from Novozymes. Nova G products also deliver improved working environments, easier reformulation and the competitive edge that comes from getting ahead of changing legislation.
What could this mean for your business?
What could this mean for your business?
We can help you explore the best solution for your baked goods. Book a meeting to learn more.