Preventing waste: DuPont tackles the sticky problem of rye

By Kacey Culliney

- Last updated on GMT

PowerBake 9500 reduces stickiness and improves proofing stability dough containing rye flour, says DuPont
PowerBake 9500 reduces stickiness and improves proofing stability dough containing rye flour, says DuPont

Related tags: Bread, Dupont

Incorporating an enzyme blend into dough contaning rye flour can reduce waste by improving the handling and proofing stability, says DuPont.

DuPont has launched its PowerBake 9500 enzyme blend to improve dough handling and proofing stability specifically in wheat-mix containing rye flour or whole wheat breads.

Manufacturers struggle with problems in industrial baking when making rye containing products, said Frank Schuhmann, application specialist for bakery and cereals at DuPont Nutrition and Health.

“The main issues are dough handling and poor proofing stability,”​ Schuhmann told

“Sticky dough is a frequent cause of breakdowns on industrial bakery lines. And that can spell disaster for an entire bread batch if the dough proofing process goes on for too long due to line repairs. Wheat-mix dough containing rye flour is particularly susceptible to collapse,”​ he said.

Synergistic enzyme combination

The enzyme blend contains hexose oxidase (HOX) which works to improve dough proofing stability and cellulose works to improve dough stickiness and crumb softness.

It works to tackle both issues simultaneously, Schuhmann said, unlike others available on the market.

“The market standards are solving only one of these issues while increasing the problem with the other issue…We increase the proofing stability of the dough and we improve bread freshness.”

Buying time for trouble-shooting

He said line breakdowns are a common problem in industrial bakeries, particularly when using rye flour that can become sticky and clog production.

“Every industrial baker has experienced it. The dough is mixed and in the middle of proofing when the production line grinds to a halt. The line operators have got just five minutes to locate and resolve the problem. If they fail, the dough will go over its maximum proofing time, causing it to collapse and the final bread to be unfit for sale.”

“You need to buy more time for trouble-shooting,”​ he said.

Schuhmann said DuPont’s enzyme blend extends the time window for line repairs by a “critical”​ ten minutes – from five to 15 minutes.

“Securing fewer breakdowns and more time to resolve them when they happen, the HOX-cellulase synergy is rich with potential for cutting costs, improving bread quality and increasing sales,”​ he said.

European target

Aart Mateboer, business unit director at DuPont Industrial Biosciences, said the enzyme blend predominantly targets Europe since rye bread and whole wheat breads are mainly produced in this region.

Related topics: Ingredients, Bread

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