Improved volume and crumb structure 

Industrial production of bread requires a strong, stable dough for optimal machinability. Novozymes dough-strengthening enzymes match the cost-efficiency and performance of emulsifiers, resulting in consistent bread quality with delicious, soft and elastic texture, high oven spring and improved crust appearance. The enzymes mimic the effects of traditional dough-strengthening agents.

Reduce costs and carbon footprint 

Reduce costs with our dough-strengthening enzymes, which can be used at lower dosages than traditional ingredients. They result in greater dough tolerance for easier handling, and a high-quality loaf. 

Compared to traditional emulsifiers, you can benefit from a significant reduction of your carbon footprint supported by the use of our solution.

Our range of dough-strengthening enzymes is extremely versatile, compatible with all types of bread and processing method. They can be used in synergy with other enzymes like amylases and xylanases.

Why you need a phospholipase in your production

Lipopan® is a phospholipase that modifies the lipids inherently present in the flour and thereby providing a cost-effective match for emulsifier performance. It improves dough stability and bread volume. It produces bread that looks better with consistent high quality, a clean label and a decreased carbon footprint compared to traditionally used dough strengtheners. And it leads to significant savings.

Pasta and noodles based on wheat flour

Novozymes Noopazyme® is a dough-strengthener that reduces problems with speckiness, stickiness, texture or color stability of wheat-based noodles or dough sheets. 

Your solutions for dough strengthening

Novozymes Lipopan® provides the necessary dough-strengthening for high-volume, high-quality bread. One kilo of Lipopan® can match the performance of up to 1,000 kg of traditional dough strengtheners. It therefore delivers significant savings in storage, transport and handling costs.


Benefits

  • Performs well, irrespective of most variations in flour quality
  • Very dosing-tolerant
  • Naturally effective on flour lipids
  • Good dough stability, loaf volume, crumb structure and bloom

 

Learn more

 

Novozymes Noopazyme® provides dough-strengthening for pasta and noodles. If you have any questions, please reach out to your Novozymes representative or via the contact form.

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