Biosolutions for dough conditioning
Get smooth dough handling and better bread volume, bloom, and structure with Novonesis xylanases in baking.
Why use dough conditioning enzymes?
Dough conditioning enzymes - or xylanases - are used in baking to improve dough handling, stability, and extensibility, which leads to higher quality end products. These enzymes enhance the dough's gas retention, resulting in better oven spring, increased loaf volume, and a finer, more uniform crumb structure. Additionally, they help ensure consistent performance across different flour types and baking processes, making them essential for achieving predictable and superior baking results.
How xylanases work for dough conditioning
Xylanases play a key role in improving baked goods by enhancing dough stability, handling, extensibility, and gas retention. These enzymes target non-starch polysaccharides (NSPs) in flour, which affect the dough's water absorption. By breaking down NSPs, xylanases create stable, manageable dough, leading to better oven spring, increased loaf volume, and a uniform crumb structure. The result is baked goods with superior appearance, volume, and texture. Xylanases work effectively with various flours and baking processes, ensuring consistent performance even with varying flour quality. Their ability to improve dough makes them essential for flour standardization and bread improvers in the baking industry.
Which solution is the 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.
More Affordability and Flexibility solutions
Novonesis biosolutions also offer you other opportunities to bake with your bottom line in mind.
Gluten strengthening
Manufacturers need to optimize their formulation costs, for example, when ascorbic acid prices rise. Gluten-strengthening enzymes from Novonesis offer protection against volatile costs while naturally leveraging the endogenous gluten in the flour.
Flour correction
Flour quality fluctuates due to natural causes like weather and soil conditions. The aim of the milling industry is to control these fluctuations in flour quality and ensure consistent baking performance. By using biosolutions, you can standardize the flour and with it the flour quality, to achieve consistent results in your baked goods.
Dough strengthening
By using dough strengthening enzymes, you can reduce dependence on ingredients like emulsifiers - while keeping the soft and elastic texture of your breads. This is because enzymes mimic the effects of traditional dough-strengthening agents while contributing to cleaner label baking.
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