GLUCOSE OXIDASE

Glucose oxidase has good oxidizing effects that result in a stronger dough. It can be used to replace oxidants such as bromate and ascorbic acid in some baking formulations and procedures. In other formulations it is excellent dough strengthener along with ascorbic acid.

In bread making, bread improvers and dough conditioners are widely used and accepted, The

main action of these agents is to help rebuild the gluten network and. in order to improve texture, volume, freshness and also dough machinability and stability.