Enzymes for High-Fibre and Rye Breads
With consumers becoming increasingly health conscious, high-fibre and rye breads have become more popular. AB Enzymes has solutions that assist manufacturers in producing products to meet this market trend. High proportions of fibers like bran or rye interfere with the balanced ratio of starch, gluten and pentosans in the dough, and reduce the baking capacity. For this purpose, vital wheat gluten is often added to formulations for these types of bread.
Today‘s rye baking improvers use up to 70% of vital wheat gluten to enhance dough properties and loaf volumes. The prices of vital wheat gluten surged up to 60% since 2021, making it a major cost driver in rye baking improvers. However, reducing the level of gluten directly leads to stickier and less stable doughs with smaller baked bread.
VERON® RYEO can reduce added gluten in rye improver formulations by up to 50%, without affecting volume and providing excellent dough properties that easily make up for the lower amount of gluten.
This innovative enzyme offers you a cost-saving solution of more than 30% and eliminates your concerns about volatile gluten prices.
The carrier Maltodextrin offers maximum flexibility for a broad range of cereal applications.
Low dosages of VERON® RYEO help overcome challenging dough properties in non-wheat applications for easier to handle doughs.
Easy to handle doughs throughout the process - where it matters!
Convenient solution to optimise both dough properties and bread volume.
- Increase bread volume & improve bread shape due to a better developed dough.
Level of gluten can be reduced by up to 50% depending on rye content.
A softer crumb in applications with high rye content.
The best enzyme for the best purpose
Our enzymes with specially selected hemicellulase and transglutaminase activities are capable of stabilising the flour to achieve a satisfactory baking result. VERON® HF is also suitable as a partial or full gluten replacement, which allows for potential cost savings without compromising dough stability. Enzymes used in rye and high-fibre applications are used as processing aids in the initial steps of the baking process and are deactivated by the oven’s heat during baking.
VERON® HF Xylanase/cellulase preparation with additional transglutaminase activity that shows extraordinarily good performance in mixed-flour systems with rye flour and fibre components. It produces dry, fluffy and stable dough, and gives an improved bread shape.
VERON® RYE Cellulase preparation used for rye bread production to obtain dry and process-ready dough properties with excellent fermentation stability. When using VERON® RYE, the baking volume increases significantly.
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.