POWERBake® Cellulase Enzyme brings baking performance to greater heights.

1. Enzyme technology leading to
improved bakery performance
- Cellulase at work
XUE SI-YING, INNOVATION LEADER, ASEAN
May 18, 2017

2. Your Daily Challenge
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Ease of Processing
Dough Handling
Baking
Consistency
Profits
Criticalfactors
Yield improvement
Water absorption
Dough Stability

3. POWERBake® Cellulase Enzyme helps you overcome your
daily challenge
POWERBake® Cellulase Enzyme brings baking
performance to greater heights. The enzyme
overcomes processing limitations – improves water
absorption, dough handling, proofing stability and
quality of your final bread product.
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4. POWERBake® Cellulase Enzyme
Cellulose is the structural component of the primary
cell walls of green plants
In wheat, cellulose is located mainly in the
bran
POWERBake® Cellulase Enzyme modifies
the cellulose in flour
Bran
Ref.: www.dakota-prairie.com/aboutflour.html
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Non-Starch
Polysaccharides
• Arabinoxylans
• Celullose
• Β-glucans

5. What happens in the dough?
Presence of insoluble polysaccharides such as:
• Hemicellulose (eg arabinoxylan)
• Cellulose
• Β-glucan
which are detrimental to gluten network
Cellulase helps to break down the crystalline cellulose structure
Achieve drier dough surfaces and stronger
gluten network for bigger breads and
moister bread
Source: www.wikipedia.com/cellwalls
ß-glucan
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6. Conclusion
POWERBake® Cellulase Enzyme helps to overcome daily challenges
through:
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Dough Handling
• Better water absorption
• Improved dough handling
via dry dough surfaces
• Improved proofing stability
Product Quality
• Improved eating quality
(Softness & moistness)
• Consistent bread volume
and structure
Disclaimer: Results may differ depending on formulation and raw material used