New enzymes for wheat-mix bread

The new enzyme from DuPont Nutrition & Health  targets fewer breakdowns and less waste in industrial bakeries.  POWERBake^? 9500, part of the DuPont Danisco ingredient range, answers a real need amongst bakers frustrated with excessively sticky wheat-mix dough and limited proofing stability. And, at the end of the production line, the bread is soft and appealing. The efficiency of this new enzyme is down to the synergistic mix of a special cellulase blend and hexose oxidase.

Drier, more tolerant dough

Stickiness issues are overcome through the ability of the cellulase to modify the water absorption properties of rye and whole wheat flour, making dough less likely to clog up the line and stop production.

The role of the hexose oxidase is to make the dough more tolerant of variations in proofing time. So, when a breakdown does occur, bakers win more time for repairs – with less risk of wasting an entire batch due to the collapse of an over-proofed dough.

10 critical minutes

“The extra proofing stability extends the time window for repairs from five minutes to 15. When working with a dough that is normally intolerant of proofing variations, just a few minutes can make all the difference between the success or failure of the batch,” said Frank Schuhmann, bakery application specialist at DuPont Nutrition & Health.

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