Glucose Oxidase

Glucose oxidase is derived through the fermentation of fungal and bacterial microorganisms. This enzyme oxidizes the available glucose in the environment to generate hydrogen peroxide, which subsequently promotes dough oxidation. The application of glucose oxidase in bread and dough manufacturing yields a drier dough surface, significantly easing both manual and mechanical handling. Furthermore, it ensures a smooth, well-formed loaf appearance and provides a notable increase in final loaf volume.