Gluten Strengthening Glucose Oxidase for Baking 
Catalog Number IE-1184
Physical Form Powder
Color Light yellow
Dosage Parameters 2-40 g
Source Microorganism
| Summary | The baking enzyme is able to strength gluten, improve dough handling, bread crumb texture and whiteness, and maintain bread shape by oxidizing disulfide group within or between gluten, and is often used in bread baking or flour correction. |
| Description | Glucose Oxidase is produced by submerged fermentation of Aspergillus niger followed by purification, formulation and drying. The product is able to whiten flour, strengthen gluten and improve dough handling properties and is often used for various baked products. |
| Advantages |
Effective gluten strengthening Improve dough extensibility Increase bread oven spring Improve volume & appearance less use of chemical additives. |
| Application | For gluten strengthening, whitening, sensory property improvement of bakery products |
| Application Area |
Pig/swine Poultry Flour standardization Pasta/noodles Baking Food |
| Application Recommendation | For baking industry: The recommended dosage is 2-40 g per ton of flour. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume. |
| Dosage Parameters | 2-40 g |
| Optimum Temp | 20°C-35°C |
| Effective Temp | 20°C-50°C |
| Optimal pH | 5.0-6.0 |
| Effective pH | 4.0-6.5 |
| Source | Microorganism |
| Physical Form | Powder |
| Color | Light yellow |
| Scope of Shipment | Worldwide |
| Product Strain | Aspergillus niger |
| Package | 10 kgs/drum |
| Storage | Keep sealed in a dry and cool place and avoid direct sunlight. |
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