- To enhance dough softness and extensibility
- To reduce dough development time
- To develop specific flavours
- To produce wafers, biscuits, cookies and crackers by reducing the gluten network elasticity
VemoZymе® PR is a pure protease enzyme preparation developed especially for bakery applications:
VemoZymе® PR is widely used as dough conditioning enzyme in the normal baking procedures, acting as a gluten softening agent. This helps the dough become easier to handle and ensures a uniform dough texture.
The enzyme is inactivated during the baking process. It can be used alone or in combination with emulsifiers, bread improvers, etc. for getting optimal results.
Form – microgranule
Colour – light brown
min 25 000 U/g
min 40 000 HUT/g
Units of activity
Proteolytic activity is expressed in tyrosine units and one unit of activity (U) is expressed through the quantity of enzyme needed to release 1µg tyrosine per minute from casein at 30⁰C and pH 7.0.
Proteolytic activity is expressed in hemoglobin units and one unit of activity (HUT) is expressed through the quantity of enzyme needed to release 1μg tyrosine per minute from hemoglobin at 40⁰C and pH 4.7.
0.3 – 6.0 g/100 kg flour (optimum dosage is subject to further bakery trials)
Store in cool and dry conditions, avoid direct sunlight.
VemoZymе® PR is available in 20 kg PE bags, placed in cartons.
Proteases break down proteins by cutting their peptide bonds. There are two types of proteases – exoproteases (cut the peptide bond next to the amino or carboxyl terminus), and endoproteases (cut peptide bonds distant from the amino or carboxyl terminus). Most of the proteolytic activity of flours results from aspartic proteases and carboxypeptidases. Additionally, aspartic proteases of wheat are partly associated with gluten.
Proteases are favourably used in the production of some breads, biscuits, crackers, waffles, pastries, and cookies, where the flour requirements are different from those in standard bread making. The general effect of protease action is a weakening of the gluten network, which is desirable when dough with pliable properties is preferred. Due to the endoprotease action of the added enzyme, the dough becomes softer and more tensile. Previously, in order to soften the dough, reducing agents have been used, such as sodium bisulphite and other chemical additives. Nowadays, addition of sodium bisulphite has been highly avoided due to health concerns.
Proteases are also added to reduce the rise time, improve the dough`s plasticity, assure uniformity and improve bread texture. Dough may be prepared more quickly due to the partial hydrolysis of the gluten. Whereas, the resulted amino acids of exoprotease action enhance the colour (Maillard reaction) and flavour of baked goods.