New enzyme technology improves ‘sticky’ dough handling in rye bread processing

By Gill Hyslop contact

- Last updated on GMT

AB Enzymes has developed the next gen enzyme, which enables bakers to produce superior rye-based goods. Pic: GettyImages/anmbph
AB Enzymes has developed the next gen enzyme, which enables bakers to produce superior rye-based goods. Pic: GettyImages/anmbph

Related tags: Enzymes, Rye, Dough

AB Enzymes has launched a new addition to its range of enzymes for rye applications, which will help bakers create superior rye-based products.

According to the global industrial biotech company – which is part of Associated British Foods – customer feedback showed that the most challenging factors for processing doughs with a high rye content are their sticky dough surface and the lack of viscoelastic properties.

To answer these challenges, the company developed Veron Ryeo, a next-generation product based on a novel patent pending enzyme family that has shown a superior mode of action in rye applications when compared to other enzyme classes typically used in these applications.

“Veron Ryeo enables producers of functional baking ingredients to formulate novel rye bread improvers for easier dough handling compared to previously available enzyme technology,”​ said Dr Alexander Henrich, application development director, Bake, at AB Enzymes.

“This new enzyme is resulting in an easier to handle rye dough with a firmer and drier structure not achievable with other enzymes.

Oscar Diez, business director, Bake, at AB Enzymes added it offers better performance ‘with benefits’ for the bakers.

“Veron Ryeo covers the bread improver manufacturers’ needs to innovate, develop and broaden their product range. It gives bakers a clearly advanced performance in processes with doughs containing high amounts of rye flour,”​ he said.

Related topics: Ingredients, Bread

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