Glucose oxidase is an enzyme used in baking to improve dough machinability.
It is an enzyme that catalyses the oxidation of glucose into hydrogen peroxide and gluconic acid.
Enzymes are naturally present in all biological systems. It can be selectively isolated from plant, animals and microorganisms. Most glucose oxidase are produced from fungi.
Glucose oxidase works by oxidizing glucose and producing gluconic acid and hydrogen peroxide. Theoretically, hydrogen peroxide is a strong oxidizing agent that strengthens the disulfide and non-disulfide cross-links in gluten, thus better developing the dough and improving its machinability. Providing good working conditions for these enzymes will help it function properly in a bakery system. These conditions include pH, temperature, moisture, ions and ionic strength, shearing and pressure
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