Dough strengthening for cleaner label baking
Reduce emulsifiers, maintain increased bread volume, and improve crumb structure with lipases for baking.
Why use dough strengthening enzymes?
When you use baking biosolutions such as lipases, 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.
How do lipases work?
Lipases are enzymes that break down the fats (lipids) in wheat flour to improve the quality of baked products. By modifying lipids, they enhance gas bubble stability during fermentation, leading to better loaf volume and a more uniform crumb structure. They also strengthen the dough’s network, improving gas retention for a lighter, airier texture. This is key to achieving a good rise and desirable texture in bread.
Reduce costs and carbon footprint
Lipases from Novonesis can be used at lower dosages than traditional ingredients. This means less dependence on hard-to-source ingredients, greater dough tolerance for easier handling, and finally, a high-quality loaf.
Compared to traditional emulsifiers, you can benefit from a significant reduction of your carbon footprint by using enzymes.
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.
Decoding Acid Value in baked goods
Take a fascinating look into the science behind one of the world’s favorite staples—bread. This article, brought to you by our expert Chinese team, explores a vital yet often overlooked aspect of baking: the 'Acid Value.' Influenced by ingredients, additives, processing aids, and storage, this key parameter impacts bread quality. Here’s how you can manage it for your baked goods
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 conditioning
Dough conditioning enzymes are known to improve dough machinability and dough-handling properties for bread, buns, and rolls. They help bakers achieve a dry, balanced dough for better machinability and dough-handling properties. The result is sustainable baked goods with better volume, crumb structure, bloom and less dough stickiness.
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