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Avoid volatile costs by using the dough’s gluten

Manufacturers need to optimize their formulation costs, for example when ascorbic acid prices rise. Gluten-strengthening enzymes offer protection against volatile costs while naturally leveraging the endogenous gluten in the flour. 

Enzymes offer a cost-effective way to reduce the need for expensive ingredients such as ascorbic acid, vital wheat gluten or other oxidizing agents. They help to improve dough properties and flour consistency.
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How do enzymes assist?

A strong gluten network has many advantages. It ensures gas retention during proofing, good volume and oven spring. The dough enables to withstand mechanical stress during handling. 

Instead of using chemical oxidants, gluten-strengthening enzymes ensure reliable dough stability. The baked products have higher volume and improved appearance. 

Your solutions for gluten strengthening

Novozymes Gluzyme® is a cost-efficient glucose oxidase for gluten strengthening. It improves dough handling and ensures artisanal-style shape and looks when it comes to the final baked good – especially with weak flour.

Benefits

  • Strong performance and cost-savings
  • Partial or full replacement ascorbic acid, vital wheat gluten and chemical oxidants

 

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Have questions about gluten strengthening?

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