Strengthening the gluten network
Avoid dough stickiness and improve gluten network in a sustainable way with Novonesis gluten strengthening biosolutions
Why use gluten strengthening enzymes?
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.
How enzymes help
Gluten-strengthening enzymes like glucose oxidase are key in breadmaking, enhancing the gluten network to withstand mechanical stress during dough processing. These enzymes oxidize sulfhydryl groups in gluten proteins to form disulfide bonds, which crosslink protein chains. This strengthens the dough, retains gas during proofing, and improves oven spring and loaf volume. While chemical oxidants like potassium bromate and ascorbic acid were once used, glucose oxidase offers a safer, more effective alternative. By stabilizing dough, reducing stickiness, and boosting water absorption, these enzymes help bakers produce high-quality bread, even with weaker flours.
Meet Gluzyme® Fortis
Novonesis gluten strengthening enzyme - Gluzyme® Fortis - unlocks the strength potential of natural gluten in your flour under even the toughest conditions. The result is a higher bread volume and improved appearance of your baked goods.
More Affordability and Flexibility solutions
Novonesis biosolutions also offer you other opportunities to bake with your bottom line in mind.
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.
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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