Panzea®
Panzea® positively impacts dough properties including its stability, handling, extensibility and gas retention. The result is superior bread volume, appearance, bloom and crumb structure. Panzea® is available in different strengths.
Panzea® is a bacterial xylanase. Unlike most xylanases, it is not affected by the xylanase inhibitors in wheat. That’s why this all-in-one solution delivers robust performance at very low dosages across flour types.
Good dough machinability and handling
Even after a long fermentation, this product delivers a dry and balanced dough with a high proofing tolerance. It also improves dough properties including stability, extensibility and gas retention. The result is better dough handling during production.
Improved product volume, crumb structure and appearance
This product delivers increased volume and a more uniform crumb structure. It also improves softness and bloom.
With a lower dose of Panzea®, you typically get the same or better results than with other xylanases on the market. Panzea® is easy to formulate into flour, improvers and premixes. It is highly tolerant of flour and process variations. That means you no longer need a different xylanase for each baking operation.
Panzea® delivers a dry, stable dough with improved oven spring. Your end products have superior appearance and texture and higher volume. All from one single, efficient product.
Arabinoxylans or pentosans play a key role in dough formation and water absorption. But they may also interfere with gluten development and increase viscosity. Xylanases break down arabinoxylans to release water and improve dough conditioning.
In wheat, non-starch polysaccharides (NSPs) are the structural components of cell walls. They make up about 3% of refined wheat flour and 8% of whole-grain flour or rye flour. The pentosans in NSPs are water unextractable (WU-AX ) or water-extractable (WE-AX).
The water-unextractable fraction can hold up to 10 times its weight in water. It accounts for 60–75% of the arabinoxylans' total weight. This may explain why NSPs are responsible for up to 30% of dough's water absorption capacity. It's thought that this helps maintain the water absorption of the dough. But it might also interfere with proper gluten development by competing for water.
Arabinoxylans consist of α-L-arabinofuranose residues linked to a backbone chain of D-xylose residues. Xylanases break down the linear arabinoxylan backbone and decrease the amount of water-insoluble arabinoxylans. This hydrates the gluten, improving its development. It also redistributes water throughout the dough, for improved consistency, handling and extensibility.
It's also thought that arabinoxylans can increase viscosity. They crosslink with one another via ferulic acid. So some arabinoxylan activity is crucial to well-conditioned dough. But too much can be detrimental.
Different xylanase families break down arabinoxylans in different ways. Some are more aggressive than others. Choosing the right xylanase for breadmaking is crucial. A xylanase needs to break down arabinoxylans enough to release bound water. If it breaks them down too aggressively, the dough becomes sticky.
All our products for dough conditioning
Enzymes play a key role in improving dough machinability and dough-handling properties.
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