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Gluten strengthening glucose oxidase for baking SBE-01GO
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.
Product comparison reference
price:
yuan
Sample application
Product advantages
Effective gluten strengthening
Improve dough extensibility
Increase bread oven spring
Improve volume & appearance
less use of chemical additives.
Product overview
Product parameters
Package & Storage
Download PDS(TDS)
Application Area
For gluten strengthening, whitening, sensory property improvement of bakery products
Pig/swine
Poultry
Flour standardization
Pasta/noodles
Baking
Food
Product Description
Glucose Oxidase SBE-01GO 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.
MECHANISM
Glucose
Oxidase can specifically catalyze β-D-glucose to form gluconic acid and hydrogen peroxide at the
presence of oxygen, which promotes the formation of gluten network, and
thereafter the dough handling properties and sensory properties of baked
products.
A: C6H12O6+
O2 + H2O → C6H12O7 + H2O2
B: C6H12O6+ 1/2 O2 →C6H12O7
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Sunson Industry Group Co., Ltd.
Address: Room 1404 (15A04), Building 2, Beichenxinjiyuan, No. 13A, Beiyuan Road, Chaoyang District, Beijing, China
Phone：+86 10 84921916; Mobile: +86 18310169953 (Skype or Wechat)
E-mail：enquiry@sunsonzymes.com
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