New enzyme technology improves ‘sticky’ dough handling in rye bread processing
AB Enzymes has launched a new addition to its range of enzymes for rye applications, which will help bakers create superior rye-based products.
According to the global industrial biotech company – which is part of Associated British Foods – customer feedback showed that the most challenging factors for processing doughs with a high rye content are their sticky dough surface and the lack of viscoelastic properties.
To answer these challenges, the company developed Veron Ryeo, a next-generation product based on a novel patent pending enzyme family that has shown a superior mode of action in rye applications when compared to other enzyme classes typically used in these applications.