One Glucose Oxidase activity unit (U) is defined as the amount of enzyme which oxidizes 1μmol β-D-glucose into D-gluconic acid and H2O2 in 1 min at 37℃, pH5.5.
Replace the Potassium Bromate as a food additive in the bakery. Glucose be oxidized to produce H2O2 which could cross-link the proteins in the dough by oxidize the sulfhydryl(SH) into S-S.
1. Improve the bread texture and increase the loaf volume
2. Make the dough more elastic and viscous
3. Drying effect
4. Make it less crumb
Light yellow powder / Light brown liquid
5,000 U/g 10,000 U/g / 5,000 U/mL
The recommended dosage is 5-10 g/100 kg flour (50 ~ 100ppm), can be added directly in flour or made at 1:10 pre mixing, and then further mixing, the optimum dosage shall be determined by baking test.
Shelf Life & Storage
25℃, 12 months, enzyme activity remain≥90%.
Store in a dry and cool place, avoid toxic and hazardous materials. Seal up bag after each use.
25 kg/bag, or as request.