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High Fibre and Rye Breads

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With consumers becoming evermore health conscious high fibre and rye breads have become more popular. AB Enzymes have solutions to assist manufacturers in producing products to meet this market trend.

High proportions of fibres like bran or rye interfere with the balanced ratio of starch, gluten and pentosans of the dough and reduce the baking capacity. For this purpose often vital wheat gluten is added to formulations of these types of bread.

Our enzymes with specially selected hemicellulase and transglutaminase activity are capable of stabilizing the flour so that a satisfactory baking result is achieved.

VERON® HF is also suitable as a partial or full gluten replacement, which allows for potential cost savings without compromising on the dough stability.

Enzymes used in Rye and High Fibre applications 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 special enzyme preparations solutions available are:

Xylanase/Cellulase preparation with additional transglutaminase activity, which shows extraordinary good performance in mixed flour systems with rye flour and fibre components. It provides dry, fluffy and stable dough and gives an improved bread shape.

Cellulase preparation is used for rye bread production to obtain dry and process ready dough properties, with an excellent fermentation stability. When using VERON® Rye baking volume increases significantly.