Bakers Journal

Dow Dupont’s new enzyme for dough uniformity

March 18, 2019
By Bakers Journal

Logo courtesy of Dow Dupont

Dupont unveiled a new line of Danisco Enzymes for the Bakery Industry.

POWERBake® 8000 fungal xylanases guarantee a more efficient and stable baking process, increasing the final product’s volume.

DuPont announces the launch of a new generation of enzymes within the POWERBake range for the bakery industry.

The enzyme is a line of fungal xylanases that has unique advantages for bakery manufacturers. In addition to improving the final product characteristics, it also improves the consistency in flour quality. 


According to Deia Vilela, food enzymes director at DuPont, “DuPont has extensive experience in the food market and this launch further strengthens and complements our broad enzymes portfolio. Our innovations aim to bring important benefits to the baking industry. This new technology helps to maintain more robust production, process standardization and economic advantages.”

One of the greatest challenges in the baking industry is the variation in the flour quality that can result from using wheat. The quality of the flour depends on factors inherent to each wheat grain harvest: place of origin, soil, humidity, temperature, and baking manufacturers cannot always control this variation. 

“The new POWERBake 8000 range of fungal xylanase enzymes, improves the balance between stability and extensibility of the dough, creating faster development of the gluten network and with a greater tolerance of the dough, which are ideal factors during the baking process. This new generation of enzymes, minimizes the variation between flour batches and improves the quality of the end product” says Eduardo Pimentel, bakery innovation manager at DuPont Nutrition & Health. 

Additional advantages of the new POWERBake enzyme range includes:

  • Improves the gluten quality by the removal of WU-AX (water-insoluble arabinoxylans)
  • Adds stability to the dough system and overall production process, creating faster development of the gluten network.

With a long history of investing in research on enzymes, emulsifiers, and other ingredients and a strong knowledge of how these ingredients interact in food, DuPont can deliver the right solutions for its customers.

Coupling that knowledge with a focus customer insight and on meeting local needs of rapidly developing markets makes DuPont a strategic partner in the bakery industry.

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