VERON® RYEO - optimise your dough rheology

摘要

AB Enzymes has announced the launch of a new product in its range of enzymes for rye applications. VERON® RYEO will help bread improver manufacturers to create superior rye-based products with optimised Theological properties. "VERON® RYEO is a next-generation product tailored to the technological demands of rye dough processing in artisanal and industrial environments" says Dr. Alexander Henrich, Application Development Director Bake at AB Enzymes. "It enables producers of functional baking ingredients to formulate novel rye bread improvers for easier dough handling compared to previously available enzyme technology". Detailed 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.