About Glucose Oxidase:
Glucose Oxidase is made from a fungal strain through cultivation and extraction technique. It is mainly used in flour and baking processing to hydrolyze glucose into gluconic acid and peroxide to improve dough and bread quality.
Glucose Oxidase Usage:
1. Improve the operational performance of dough;
2. improve the stability of dough;
3. Improve the inflation rapidity and quality of bread.
The recommended dosage is 0.2-4g/100kg(2-40 ppm). The optimum dosage depends on the quality of flour.
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