Novozymes Develops Multi-Functional Xylanase Product

Panzea, which is produced in Bacillus Licheniformis, has been internally and externally documented to achieve the desired loaf volume, crumb structure and dough characteristics across a very broad range of baking procedures and flours, at low dosages.

19 Jun 2012 --- Novozymes has introduced Panzea, a new generation of xylanases, claimed to be the first baking xylanase to significantly combine superior volume performance and desired texture and appearance with a dry, balanced dough – all in one product. It performs at very low dosage across a broad range of bread products, baking conditions and flour types.

Today marks the launch of the unique new xylanase Panzea. “Unlike most xylanases, Panzea is naturally un-inhibited by xylanase inhibitors commonly found in wheat,” says Thomas Erik Nilsson, Global Launch Manager at Novozymes. “This means it delivers robust performance at very low dosages across different types of flours, so it’s both more efficient and more versatile than what is already on the market.”

Bread improver companies and flour mills often have to use a variety of xylanases to find exactly the right combination to achieve the desired baking result. But with Panzea, it is now possible to meet a wider variety of needs with a single xylanase.

Xylanases are vital for bread making and are one of the most established baking enzyme applications. A fundamental function of xylanases is the degradation of water-unextractable arabinoxylan (a hemicellulose found in wheat) into water-extractable arabinoxylan. This enables redistribution of water in the dough which, in turn, improves gluten network formation in the dough. The desired outcome is a dry dough balanced correctly in terms of the right softness, extensibility and elasticity.

Panzea, which is produced in Bacillus Licheniformis, has been internally and externally documented to achieve the desired loaf volume, crumb structure and dough characteristics across a very broad range of baking procedures and flours, at low dosages.

With the addition of Panzea to its baking enzyme portfolio, Novozymes further boosts its range of state-of-the-art baking solutions. From volume, color, crumb texture, appearance and dough handling to dough strength, gluten strength and bread freshness, Novozymes covers the entire spectrum of baking challenges.

Furthermore, Novozymes customers have access to the latest innovations from the largest enzyme R&D group in the world, as well as support from baking experts and bakery resources around the globe.