Pentopan® Mono

Pentopan® Mono

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Novonesis Pentopan® Mono delivers all-round, cost-effective, consistent dough conditioning. It improves dough machinability and handling, while increasing volume, crumb structure and bloom. Pentopan® Mono is available in different strengths.

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Product features, details and benefits

Benefits

Improved product volume, crumb structure and appearanceThis product delivers increased volume and a more uniform crumb structure. It also improves softness and bloom.

Good dough machinability and handlingEven after a long fermentation, this product delivers a dry and balanced dough with a high proofing tolerance. It also improves dough properties including stability, extensibility and gas retention. The result is better dough handling during production.

Suitable for organic products
This product is suitable for use in production of organic baked goods, where it delivers improved softness.

Enhanced mouth feel and texture
This product improves sensorial properties by increasing crispiness and crunchiness. It also enhances the overall mouth feel and texture of your products.

Improved dough extensibility
Hard dough for semi-sweet biscuits requires the lamination stage to maintain the shape of final products. This solutionhelps increase the dough extensibility and optimize the lamination process.

Better texture
This product enhances the taste of biscuits by increasing crispiness, crunchiness while improving product texture.

Safe handling

This product contains enzymes. While enzymes are safe to use in consumer applications, they need correct handling in working environments to ensure workers’ safety.

Indeed, repeated inhalation of enzyme dust or aerosols resulting from improper handling may induce sensitization and may cause allergic type 1 reactions in sensitized individuals.

Please follow the precautionary handling recommendations below:

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Avoid breathing dust/fume/gas/mist/vapors/spray
Avoid contact with eyes, skin, or clothing
In case of inadequate ventilation wear respiratory protection
IF INHALED: Remove person to fresh air and keep comfortable for breathing
If experiencing respiratory symptoms: Call a POISON CENTER or a doctor
Store in a dry place. Store in a closed container
Dispose of contents/containers in accordance with local regulations

For recommendations on how to safely handle the enzyme product, please visit the guide.

Details

Pentopan^® Mono delivers improved oven spring so your finished products have higher volume. Pentopan^® Mono also gives more uniform crumb structure and softness. It’s suitable for all types of bread and baked products.

How xylanases condition dough for better bread

Arabinoxylans or pentosans play a key role in  dough formation and water absorption.  But they may also interfere with gluten development and increase viscosity. Xylanases break down  arabinoxylans  to release water  and improve  dough conditioning.  

In wheat,  non-starch polysaccharides (NSPs)  are the structural components of cell walls. They  make up about 3% of refined wheat flour and 8%  of whole-grain  flour or rye flour.  The pentosans in  NSPs  are  water unextractable  (WU-AX ) or water-extractable  (WE-AX).   

 The water-unextractable fraction can hold up to 10 times its weight in water.   It accounts for 60–75% of the arabinoxylans' total weight. This  may  explain why NSPs are responsible for up to 30% of dough's water absorption capacity. It's thought that this helps maintain  the water absorption of the  dough. But it might also interfere with proper gluten  development  by competing for water.   

Arabinoxylans consist of α-L-arabinofuranose  residues linked to a backbone chain of D-xylose residues. Xylanases break down the linear arabinoxylan backbone  and decrease the amount of water-insoluble arabinoxylans.  This hydrates the gluten, improving its development. It also redistributes water throughout the dough, for improved consistency, handling and  extensibility.    

It's also thought that arabinoxylans can increase viscosity. They crosslink with one another via ferulic acid.  So  some arabinoxylan activity is crucial to well-conditioned dough. But too much can be detrimental.   

Different xylanase families break down arabinoxylans in different ways. Some are more aggressive than others. Choosing the right xylanase for breadmaking is crucial. A xylanase needs to break down arabinoxylans enough to release bound  water. If it breaks them down too aggressively, the  dough becomes sticky.  