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.
VERON® RYEO will help you to create superior rye based products with optimised rheological properties.
This new enzyme is resulting in an easier to handle rye dough with a firmer and drier structure not otherwise achievable. The doughs manufactured using VERON® RYEO are dry, stable and excellently processable throughout the process- rye dough processing has never been easier.
The new 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 adjusted 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.