AB Enzymes introduces new Veron Ryeo to optimise dough rheology

New enzyme technology improves dough handling in rye bread processing.

AB Enzymes has launched a new product in its range of enzymes for rye applications. Veron Ryeo is designed to help bread improver manufacturers to create enhanced rye-based products with optimised rheological properties.

Dr Alexander Henrich, application development director bake at AB Enzymes, explained: “Veron Ryeo is a next-generation product tailored to the technological demands of rye dough processing in artisanal and industrial environments. It enables producers of functional baking ingredients to formulate novel rye bread improvers for easier dough handling compared to previously available enzyme technology.”

According to the company, 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.

Oscar Diez, business director bake at AB Enzymes, added: “Veron Ryeo covers the bread improver manufacturers’ needs to innovate, develop and broaden their product range. This new generation of improvers will give bakers a clearly advanced performance in processes with doughs containing high amounts of rye flour.”