Strengthening the gluten network

Avoid dough stickiness and improve gluten network 

Strengthening the gluten network

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.

How do enzymes assist?

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. 

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.

Good oven spring and loaf volume from low-quality flour
Improved dough resistance to mechanical stress
Reduced dependence on chemical oxidants
Gluzyme® Mono
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Good oven spring and loaf volume from low-quality flour
Improved dough resistance to mechanical stress
Reduced dependence on chemical oxidants
Good oven spring and loaf volume from low-quality flour
Improved dough resistance to mechanical stress
Reduced dependence on chemical oxidants

Get the benefits of a best-in-class product

Explore our best-in-class products
 

What could this mean for your business?

What could this mean for your business?

We can help you explore the best solution for your baked goods. Book a meeting to learn more.

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