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Dough Relaxation

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When protein-rich flour is used or general dough relaxation is desired for technological purposes AB Enzymes special proteases relax the doughs to the desired degree by either very specifically attacking the gluten network to achieve a very gentle and controllable degree of relaxation without the risk of destructing the protein network and loose its gas holding capacity or broadly attacking the gluten network to lead to a strong relaxation effect.

Our protease VERON® PS is a suitable natural alternative for usual relaxing agents such as l-Cystein.

Proteases used for dough relaxation are used as processing aids in the first steps of the baking process and are deactivated during the baking step by the heat of the oven.

 Our products for dough relaxation:

VERON® PS
In bread improvers VERON® PS serves as a dough relaxation agent to substitute chemical relaxation agents used to shorten dough resting times and optimized dough rheology and ensure final products with improved quality, smooth surface and round edges. VERON® PS can also be applied to standardize flour, to obtain the desired extensogramm and alveogramm values in the mill industry.

VERON® P
In bread improvers VERON® P serves as a strong dough relaxation agent to significantly shorten dough resting times and optimized dough rheology and ensures final products with desired properties. VERON® P is primarily used in countries with processing aminly strong high protein bakery flours.