Application Sheet. Dough strengthening. Cereal Food. Content:

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1 Page 1 of 9 Cereal Food Application Sheet Dough strengthening Content: Benefits Products Performance Usage In industrial baking, strong stable dough is a basic requirement for optimal dough machinability and high quality baked products. Thus, dough strengthening is an important part of making high-quality bread improvers. Lipopan enzymes have good dough-strengthening properties for industrial bread-making. With Lipopan, bread improver manufacturers have enzymatic options for cost-efficient replacement of emulsifiers in a vast range of baked goods. Benefits Lipopan enzyme products unlock the dough-strengthening potential of the natural lipids in flour. The key benefits of using Lipopan enzymes for dough strengthening are: Replacement of emulsifiers allowing significant savings in ingredient costs. Good dough stability, improved loaf volume and a fine, white crumb appearance. Reduction or elimination of the acidic flavour commonly associated with some emulsifiers. LIPOPAN Strengthen your dough and your profit

2 Page 2 of 9 Products Product Specific benefits Activity Origin Lipopan F BG Lipopan F Conc. BG Lipopan BG Lipopan Conc. BG Lipopan 0 BG KLU = Kilo Lipase Units For emulsifier replacement in: Turkish-style, French-style and overnight fermented bread. Offers good dough stability, improved loaf volumes and good crumb structure at lower cost compared to baking emulsifiers. As above. Fully soluble product For emulsifier replacement in: Straight dough and Chorleywood bread processes. Offers good dough stability, improved loaf volumes and good crumb structure at lower cost compared to baking emulsifiers. Lipopan performs well irrespective of most variations in flour quality, is very dosing tolerant and has higher butter tolerance. As above. Fully soluble product with good stability in aqueous bread improvers (ph., 2 C) For crumb structure and volume improvements. 2 KLU/g Fusarium lipase expressed by submerged fermentation in a genetically modified Aspergillus oryzae organism. Concentra As above ted product - not standardis ed. 7.2 KLU/g Protein engineered Thermomyces lipase expressed by submerged fermentation in a genetically modified Aspergillus oryzae organism Concentra As above ted product - not standardis ed. Target activity is 90 KLU/g 0 KLU/g Thermomyces lipase expressed by submerged fermentation in a genetically modified Aspergillus oryzae organism There is more information about the above-mentioned products available at the Customer Centre.

3 Page 3 of 9 Performance Performance of Lipopan F Lipopan F products are used in a broad range of baking processes with different grades of flour and are particularly well suited for Turkish-style, French-style and overnight fermented bread. In formulations containing special ingredients, such as milk powder, butter or other fats/oils with short fatty acid chains sensitive to lipase, Lipopan F products may cause off-odours or off-flavours. Turkish-style bread, overnight fermented bread and French-style bread are all examples of relatively long procedures where good performance is obtained even with low dosages of Lipopan F BG. Examples of typical Turkish- and French-style bread and overnight fermented bread are shown in Pictures 1, 2 and 3 and Figure 1. In these procedures, dosages of only 4-20 ppm Lipopan F BG resulted in optimum performance, which was fully comparable to the performance of DATEM. In contrast to bread without emulsifiers or Lipopan F BG, the bread with Lipopan F BG showed good volume and a very nice open bloom. FSMA FSMA + 0.3% DATEM FSMA + 6 ppm Lipopan F BG Picture 1. Turkish-style bread (free-standing, one cut), European flour. FSMA = 4 ppm Fungamyl 200 BG and 36 ppm Pentopan Mono BG. 20 minutes slow mixing, 7 minutes fermentation at 30 C. FSMA FSMA + 0.2% DATEM FSMA + 4 ppm Lipopan F BG + 0.1% SSL Picture 2. Overnight fermented bread. European flour. FSMA = 4 ppm Fungamyl 200 BG and 36 ppm Pentopan Mono BG. 7 minutes mixing, 16. hours fermentation at 24 C.

4 Page 4 of 9 Bread volume 140 Over night fermented bread Turkish-style bread Specific volume index (%) Reference 0.2% Datem + 0.1% SSL 4ppm Lipopan F Reference 0.3%Datem 6ppm Lipopan F Figure 1. Specific volume index of Turkish-style bread and overnight fermented bread. All loaves contain 4 ppm Fungamyl 200 BG and 36 ppm Pentopan Mono BG. European flour. In a typical baguette just 1 ppm of Lipopan F results in equally good volume, bloom and crumb structure compared to 0.3% DATEM. Picture 3. French style bread. European flour. 20minutes mixing, 2 hours fermentation at 29 C. 4 ppm Fungamyl 200 BG, 36 ppm Pentopan Mono BG and 0 ppm ascorbic acid in all dough. Performance of Lipopan Lipopan can be used in a broad range of baking processes with different grades of flour, and is particularly well suited for straight dough and Chorleywood baking processes. Straight dough The example in Figure 2 shows that rolls and pan bread produced using straight dough process Lipopan products show volume and crumb structure comparable with bread made by using DATEM, and that Lipopan provides the same effect as Lipopan F but at lower dosage.

5 Page of % Datem 28 ppm Lipopan F 21 ppm Lipopan Rolls, 70 min Fermentation Bread, 80 min Fermentation Figure 2. Straight dough rolls and pan bread, European flour, 4 ppm Fungamyl 200 BG, 36 ppm Pentopan Mono BG and 0 ppm ascorbic acid in all dough. Chorleywood baking process Figure 3 shows that in a typical Chorleywood baking process just 40-4 ppm of Lipopan can match 0.4% DATEM in regards with volume and crumb appearance. While Figure 4 and picture 4 show that 27 ppm of Lipopan results in the same volume and crumb structure as 0.2% DATEM. Thus the dosage of Lipopan depends on the dosage of emulsifier to be replaced., 4, 4 3, 3 0.4% Datem 40 ppm Lipopan 4 ppm Lipopan Figure 3. Chorleywood baking process, European flour, 4 ppm Fungamyl 200 BG, 36 ppm Pentopan Mono BG and 200 ppm ascorbic acid in all dough.

6 Page 6 of 9 Spec ific Volum e [m l/g] 4, 4 3, 0.2% DATEM 0.4% DATEM 20 ppm Lipopan 27 ppm Lipopan 34 ppm Lipopan 0.2% DATEM 27 ppm Lipopan Figure 4, Picture 4. UK flour, 4 ppm Fungamyl 200 BG, 36 ppm Pentopan Mono and 10 ppm ascorbic acid in all dough. Tolerance towards variations in flour quality Lipopan shows good tolerance to variations in flour quality. As figure illustrates some flours require higher dosages of Lipopan or combinations of Lipopan and low emulsifier dosages for optimal performance. 7 6, 6, Reference 0.4% DATEM 28 ppm Lipopan 34 ppm Lipopan

7 Page 7 of 9 6, 6, 6 6,, Reference 0.4% DATEM 28 ppm Lipopan 28 ppm Lipopan Reference 0.4% DATEM 28 ppm Lipopan 28 ppm + 0.1% Lipopan DA TEM + 0.1% DA TEM Figure. Straight dough process, European flour, 4 ppm Fungamyl 200 BG, 36 ppm Pentopan Mono BG and 0 ppm ascorbic acid in all dough. Dosing tolerance As illustrated in figure 6, Lipopan is very dosing tolerant and thereby little prone to over dosing., Specific volume index [ml/g],0 4, 4,0 Control 0.4 % Datem 16ppm Lipopan 21ppm Lipopan 28ppm Lipopan 38ppm Lipopan 49ppm Lipopan 60ppm Lipopan 83ppm Lipopan Figure 6. Chorleywood baking process, European flour, 4 ppm Fungamyl 200 BG, 36 ppm Pentopan Mono BG and 200 ppm ascorbic acid in all dough. Stability in liquid improvers Lipopan in concentrated form is fully soluble and has good stability in aqueous bread improvers (ph., 2ºC) as illustrated in Figure 7.

8 Page 8 of 9 Sp.vol. (ml/g) Control (no liquid improver added) 12 months of storage 0.4% DATEM 24ppm Lip BG 24ppm Lip in liquid improver, ph4., 2C Rolls 4min Bread min 24ppm Lip in liquid improver, ph., 2C Figure 7. Straight dough rolls and pan bread, European flour, 4 ppm Fungamyl 200 BG, 36 ppm Pentopan Mono BG and 0 ppm ascorbic acid in all dough. Butter tolerance Lipopan has higher butter tolerance than Lipopan F. The tolerance needs to be evaluated in each specific procedure, but in many cases up to % butter fat will be acceptable. Performance of Lipopan 0 The combination of hemicellulase or xylanase and fungal alpha-amylase is used extensively in the baking industry. The optimum effect of these products is limited due to the potential dough stickiness caused by higher dosages. Lipopan 0 BG can significantly improve dough volume without causing any dough stickiness. Therefore Lipopan 0 BG in addition to xylanase/amylase has good potential for improving the quality of breads. When used for dough strengthening, Lipopan 0 BG can partially replace distilled mono-glycerides. As shown in Picture, the crumb structure of the bread is significantly improved when Lipopan 0 BG is added. Control Pentopan Mono Pentopan Mono Fungamyl Picture. The combination of amylase/xylanase with lipase Fungamyl = fungal alpha-amylase. Pentopan Mono = xylanase. Pentopan Mono Fungamyl Lipopan 0 BG

9 Page 9 of 9 Usage Application/process type Lipopan F BG and Lipopan BG can be mixed with flour, starch or other baking ingredients. Lipopan enzymes should be added to flour or water prior to mixing. Dosage The optimum dosage of Lipopan can vary depending on flour quality formulation and process, and should be determined through baking trials. Lipopan F BG Overnight fermentation (>1 C) 4-10 ppm LU/kg Turkish-style bread 4-10 ppm LU/kg French-style bread ppm LU/kg Un-proofed frozen dough ppm LU/kg Lipopan BG Straight dough ppm LU/kg Chorleywood baking process 2-0 ppm LU/kg Un-proofed frozen dough ppm LU/kg Lipopan 0 BG Optimum dosage range for most types of yeast-raised bread and rolls -0 ppm LU/kg Safety, handling and storage Safety, handling and storage guidelines are provided with all products. Novozymes Switzerland AG Neumatt 4243 Dittingen Switzerland Tel Fax For more information and addresses of international offices, please see info@novozymes.com Laws, regulations and third party rights may prevent customers from importing, processing, applying and/or reselling certain products in a given manner. It is the responsibility of the customer that their specific use of products from Novozymes does not infringe relevant laws and regulations and, furthermore, does not infringe patents or other third party rights. The contents of this document are subject to change without further notice. Novozymes A/S No