Dough strengthening is an important part of making quality bread improver formulations. To improve dough strength (and stability), various enzymes alone or in combination can be used by bread improver companies to unlock the dough-strengthening potential in flour.
Emulsifiers have previously been broadly used for dough strengthening to avoid dough collapse during proofing, processing or baking. However, bread improver manufacturers now have enzymatic options for cost-effective replacement of emulsifiers such as DATEM used to make a vast range of baked products. Novozymes’ unique enzymes strengthen your dough – as well as your profit.
The key benefit of using Novozymes’ dough-strengthening solutions:
- Partial or complete replacement of chemical emulsifiers allowing significant
savings in ingredient costs
- Increased dough stability resulting in higher fermentation tolerance
- Increased oven spring resulting in greater volume and better bloom
- Finer crumb structure and whiter crumb appearance