Strengthening the dough

Reduce emulsifiers, maintain increased bread volume and improve crumb structure

Strengthening the dough

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

Why you need a phospholipase in your production

Novozymes 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. 

Which solution is right for you?

Find the right solution for you in our global portfolio, shown below. To find out more about products available in your region, get in touch with your local Novozymes representative.

Improved oven spring and higher loaf volume
Uniform crumb structure
Less dependence on emulsifiers
Less off-flavor in buttery recipes
Suitable for gluten-free products
Improved physical appearance of dried pasta
Increased surface firmness
Reduced stickiness
Decreased cracking and checking
Lipopan® 50
More
Improved oven spring and higher loaf volume
Uniform crumb structure
Less dependence on emulsifiers
Less off-flavor in buttery recipes
Suitable for gluten-free products
Improved physical appearance of dried pasta
Increased surface firmness
Reduced stickiness
Decreased cracking and checking
Lipopan® Elite
More
Improved oven spring and higher loaf volume
Uniform crumb structure
Less dependence on emulsifiers
Less off-flavor in buttery recipes
Suitable for gluten-free products
Improved physical appearance of dried pasta
Increased surface firmness
Reduced stickiness
Decreased cracking and checking
Lipopan® F
More
Improved oven spring and higher loaf volume
Uniform crumb structure
Less dependence on emulsifiers
Less off-flavor in buttery recipes
Suitable for gluten-free products
Improved physical appearance of dried pasta
Increased surface firmness
Reduced stickiness
Decreased cracking and checking
Lipopan® Max
More
Improved oven spring and higher loaf volume
Uniform crumb structure
Less dependence on emulsifiers
Less off-flavor in buttery recipes
Suitable for gluten-free products
Improved physical appearance of dried pasta
Increased surface firmness
Reduced stickiness
Decreased cracking and checking
Lipopan® Prime
More
Improved oven spring and higher loaf volume
Uniform crumb structure
Less dependence on emulsifiers
Less off-flavor in buttery recipes
Suitable for gluten-free products
Improved physical appearance of dried pasta
Increased surface firmness
Reduced stickiness
Decreased cracking and checking
Lipopan® Xtra
More
Improved oven spring and higher loaf volume
Uniform crumb structure
Less dependence on emulsifiers
Less off-flavor in buttery recipes
Suitable for gluten-free products
Improved physical appearance of dried pasta
Increased surface firmness
Reduced stickiness
Decreased cracking and checking
Noopazyme®
More
Improved oven spring and higher loaf volume
Uniform crumb structure
Less dependence on emulsifiers
Less off-flavor in buttery recipes
Suitable for gluten-free products
Improved physical appearance of dried pasta
Increased surface firmness
Reduced stickiness
Decreased cracking and checking
Improved oven spring and higher loaf volume
Uniform crumb structure
Less dependence on emulsifiers
Less off-flavor in buttery recipes
Suitable for gluten-free products
Improved physical appearance of dried pasta
Increased surface firmness
Reduced stickiness
Decreased cracking and checking

Get the benefits of a best-in-class product

Explore our best-in-class products
 
Lipopan Max

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