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