Glucose oxidase is a food‑grade oxidoreductase widely applied in baking and food processing. It catalyzes oxidation of glucose to generate gluconic acid and hydrogen peroxide. The produced hydrogen peroxide can cross‑link wheat gluten network, strengthen dough texture, improve dough tolerance to mechanical stirring, reduce dough stickiness, and enhance the volume and stability of bread and steamed baked goods. It also serves for de‑oxygenation in packaged food to extend shelf‑life.
20g/T flour
Cross‑link gluten network to strengthen dough rheological properties
Reduce dough stickiness and improve mixing‑resistance of dough
Increase baked‑product volume and improve finished‑product stability
Realize food de‑oxygenation and help prolong product shelf‑life
Email us
Call us
Address
Room 2-1605, Building 4, Dinghao Plaza, No. 44 Gongye South Road, Shunhua Road Street, High-Tech Zone, Jinan City, Shandong Province, China.
English
