Dough Stability

When weak flour (low protein content) is used or general dough stabilisation is desired for technological purposes, AB Enzymes’ special dough-strengthening enzymes stabilise the dough’s protein matrix to the desired degree either by very specifically cross linking the gluten network with covalent molecular bonds to achieve a very stable dough and fermentation tolerance, or by increasing the oxidation of disulfide groups in the dough’s protein network.

The best enzyme for the best purpose

AB Enzymes holds a patent for the use of transglutaminase in bakery applications. This enzyme cross-links the gluten proteins and improves the dough consistency. Dough-strengthening enzymes are used as processing aids: they produce their effect in the initial steps of the baking process and are deactivated by the oven’s heat during baking.

Related products

VERON® Oxibake-ST In bread improvers, VERON® Oxibake-ST serves as a natural oxidizing system, cross-linking the protein network by creating additional disulfide links. Doughs made with VERON® Oxibake-ST have increased 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-ST.

VERON® TG In bread improvers, VERON® TG serves as a strong protein cross-linking enzyme. Unlike the action of oxidases, that of transglutaminase is irreversible. Doughs with transglutaminase have increased dough elasticity and show increased fermentation tolerance.

Individual Enzyme Solutions For Individual Requirements

Our enzyme solutions are highly customizable. If you're not able to find a product that fits your needs, just contact us and we'll find it together.