Dough strengthening for shorter, simpler ingredient lists
Reduce emulsifiers, maintain increased bread volume, and improve crumb structure with lipases for baking.
Why use dough strengthening enzymes?
Over half of global consumers check ingredient lists when trying new packaged bread1, and 40% are concerned about finding emulsifiers2. Baking biosolutions like lipases offer a solution by mimicking the effects of traditional dough-strengthening agents, reducing reliance on emulsifiers while maintaining soft, elastic bread textures. These enzymes help meet consumer demand for simpler ingredient lists, delivering high-quality baked goods without the need for additives that raise concerns.
How do lipases work?
Lipases are enzymes that break down the fats (lipids) in wheat flour to improve the quality of baked products. By modifying lipids, they enhance gas bubble stability during fermentation, leading to better loaf volume and a more uniform crumb structure. They also strengthen the dough’s network, improving gas retention for a lighter, airier texture. This is key to achieving a good rise and desirable texture in bread.
Reduce costs and carbon footprint
Lipases from Novonesis can be used at lower dosages than traditional ingredients. This means less dependence on hard-to-source ingredients, greater dough tolerance for easier handling, and finally, a high-quality loaf.
Compared to traditional emulsifiers, you can benefit from a significant reduction of your carbon footprint by using enzymes.
Which solution is the right for you?
Granulate
Lipopan® Fortis
Granulate
Lipopan® Max
Granulate
Lipopan® F
Granulate
Lipopan® 50
Granulate
Sensea®
Decoding Acid Value in baked goods
Take a fascinating look into the science behind one of the world’s favorite staples—bread. This article, brought to you by our expert Chinese team, explores a vital yet often overlooked aspect of baking: the 'Acid Value.' Influenced by ingredients, additives, processing aids, and storage, this key parameter impacts bread quality. Here’s how you can manage it for your baked goods
More Affordability and Flexibility solutions
Novonesis biosolutions also offer you other opportunities to bake with your bottom line in mind.
Gluten strengthening
Manufacturers need to optimize their formulation costs, for example, when ascorbic acid prices rise. Gluten-strengthening enzymes from Novonesis offer protection against volatile costs while naturally leveraging the endogenous gluten in the flour.
Flour correction
Flour quality fluctuates due to natural causes like weather and soil conditions. The aim of the milling industry is to control these fluctuations in flour quality and ensure consistent baking performance. By using biosolutions, you can standardize the flour and with it the flour quality, to achieve consistent results in your baked goods.
Dough conditioning
Dough conditioning enzymes are known to improve dough machinability and dough-handling properties for bread, buns, and rolls. They help bakers achieve a dry, balanced dough for better machinability and dough-handling properties. The result is sustainable baked goods with better volume, crumb structure, bloom and less dough stickiness.
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