No need to mix xylanases anymore, says Novozymes

By Kacey Culliney

- Last updated on GMT

Novozymes said its new xylanase is unique and will build business
Novozymes said its new xylanase is unique and will build business

Related tags: Bread, Flour

Enzyme specialist Novozymes has developed a new bacteria-derived xylanase that it says is a predictable, cost-effective single-use product for baked goods that holds all the benefits achieved when traditionally using blends.

The Danish company has launched Panzea BG – a derivative of Bacillus Licheniformis – that can be used across a broad range of bread products, baking conditions and flour types. There is also a high concentrate version, Panzea 10 XBG and a dual action product containing the xylanase and an amylase, Panzea DualBG.

Xylanases are important enzymes used in most bakery formulations that improve dough handling and quality by maximising gluten performance and solubilising polysaccharides in the wheat cell wall.

Thomas Erik Nilsson, global launch manager for Food and Beverages at Novozymes, said this new product is a cut above the current xylanases on the market, including the firm’s own.

“Today xylanases are often used in combination to get desired effects​,” Nilsson told BakeryandSnacks, as each enzyme has different strengths and weaknesses.

“With this new product, we wanted to combine all the desired effects with a single xylanase so you don’t have to test, store and use them in combination,”​ he said.

Predictable quality and robustness

According to Nilsson, Panzea ensures superior volume performance and desired texture and appearance as well as a dry, balanced dough with a high tolerance towards flour and process variation.

It’s robust, predictable at very low dosages and perfectly suited to customer and consumer needs identified in a 2011 Novozymes survey, he added.

Pooling opinion from 2,300 consumers across Spain, Russia, Netherlands and Denmark, findings showed that the number one criteria when choosing a bread brand (19%) is consistent quality every time and the second (14%) is getting more for money spent.

Panzea is also naturally uninhibited by protein components in flour, which tackles one of industry’s current challenges when using xylanases, Nilsson said.

Currently both bacterial and fungal xylanase strains are all inhibited by protein components in formulation, he said, which means manufacturers need to use more of the product and can never be certain of end-product quality.

Broad application possibilities

The enzyme is easy to formulate into flour, improvers and pre-mixes, Nilsson said, and it comes in a solid form pre-mixed with wheat flour to stabilise it and ensure an easy blend in formulation.

Novozymes has tested it in white pan bread, using different dough processes, French baguettes, sponge and dough from wheat and whole-wheat flours, mixed wheat and rye breads, German-style rolls and bread made from frozen dough.

The product range is available globally, although Novozymes is awaiting regulatory approval in China, Brazil and Mexico.

Related topics: Ingredients, Bread, Cakes & Pastries

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