Baking enzyme (Glucose Oxidase)

Baking enzyme (Glucose Oxidase) 1.Baking enzyme 2.Increase the bread volume and toughness 3.Anti-agenting effect

Baking enzyme (Glucose Oxidase)

 

Characteristics

Enzyme activity: ≥5000u/g

Optimum pH: 3.5-6.5

Optimum temperature: 30-40°c

  

Product Introduction

The glucose oxidase enzyme (GOx) (EC 1.1.3.4) is an oxido-deductase that catalyses the oxidation of glucose to hydrogen peroxide and D-glucono-δ-lactone. It is often extracted from Aspergillus niger or from honey.

 

Application and Dosage

Glucose oxidase is used in the baking industry because its oxidizing effects result in stronger dough, thus improving bread volume and crumb structure. It also improves stability of dough and quality of bread.

Reference dosage is 2-40 ppm. The optimum dosage depends on the actual qualith of flour.

Package

1kg aluminium foil bag, 25kg drum. Or as per client's request.

Storage and Shelf Life

Store it in a dry and cool place. Keep away from direct sunlight. Enzyme activity will be maintained at least 12 months if stored properly.

 

 

Baking enzyme (Glucose Oxidase)