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Dough Stability

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When flour with weak protein is used or general dough stabilization is desired for technological purposes AB Enzymes special dough strengthening enzymes stabilize the doughs protein matrix to the desired degree by either very specifically crosslinking the gluten network by covalent molecular bonds to achieve a very stable dough and fermentation tolerance or by increasing the oxidation of disulfur groups in the doughs protein network.

AB Enzymes holds a patent for the use of transglutaminase in bakery applications. This enzyme cross-links the gluten proteins and improves the consistency of the dough.

Dough strengthening enzymes are used as processing aids and unfold their effect 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 Stability:

VERON® Oxibake
In bread improvers VERON® Oxibakes serves as a natural oxidizing system cross linking the protein network by creation of additional disulphur-links. Doughs made with VERON® Oxibake have an increase dough elasticity and show increased fermentation tolerance. Products with a surface cut, such as French Baguettes, or German rolls show a nice burst and open cut when baked with VERON® Oxibake.

In bread improvers VERON® TG serves as a strong protein crosslinking enzyme. Unlike the action of oxidases the action of transglutaminase is irreversible. Doughs with transglutaminase have an increase dough elasticity and show increased fermentation tolerance.