Enzyme makes smoother bread mix

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Related tags: Bread, Baking

Enzyme to reduce waste in bakeries
A new enzyme product has been designed to reduce waste in industrial bakeries caused by excessively sticky wheat-mix dough with limited proofing stability.

Powerbake 9500 is a synergistic mix of a cellulase blend and hexose oxidase.

The issue of the dough's stickiness is overcome by the cellulase’s ability to modify the water absorption properties of rye and wholewheat flour, making dough less likely to clog up the line and stop production.

The role of the hexose oxidase is to make the dough more tolerant of variations in proofing time. So, when a breakdown does occur, bakers win more time for repairs with less risk of wasting an entire batch due to the collapse of an over-proofed dough.

“The extra proofing stability extends the time window for repairs from five minutes to 15. When working with a dough that is normally intolerant of proofing variations, just a few minutes can make all the difference between the success or failure of the batch,” said Frank Schuhmann, bakery application specialist at DuPont Nutrition & Health.

“The softness improvement is something of an unexpected gain as, used alone, hexose oxidase is known to have a firming effect on bread crumb. This is one area where the synergies of the enzyme combination really stand out.”

Contact: DuPont

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