Dough Relaxation
When strong flour (high protein content) is used or general dough relaxation is desired for technological purposes, AB Enzymes’ special proteases relax the doughs to the desired degree either by very specifically attacking the gluten network to achieve a very gentle and controllable degree of relaxation without the risk of destroying the protein network and losing its gas-holding capacity, or by broadly attacking the gluten network to lead to a strong relaxation effect.
The best enzyme for the best purpose
Our protease VERON® PS is a suitable natural alternative for usual relaxing agents such as l-cysteine. Proteases used for dough relaxation are used as processing aids in the initial steps of the baking process and are deactivated by the oven’s heat during baking.
Related products
VERON® PS In bread improvers, VERON® PS serves as a dough relaxation agent to substitute chemical relaxation agents used to shorten dough resting times, optimise dough rheology and ensure final products with improved quality, smooth surfaces and round edges. VERON® PS can also be applied to standardise flour and to obtain the desired extensogram and alveogram values in the milling industry.
VERON® P In bread improvers, VERON® P serves as a strong dough relaxation agent to significantly shorten dough resting times, optimise dough rheology and ensure final products with the desired properties. VERON® P is primarily used in countries that process mainly strong, high-protein bakery flours.
Individual Enzyme Solutions For Individual Requirements
Our enzyme solutions are highly customisable. If you're not able to find a product that fits your needs, just contact us and we'll find it together.