Glucose Oxidase
Glucose oxidase is an enzyme used in baking to improve dough stability and extend shelf life. It oxidizes glucose in the flour, strengthening the dough structure and enhancing bread quality.
Benefits and Uses:
Enhances dough elasticity and improves gas retention.
Strengthens gluten structure, helping the dough rise better.
Reduces stickiness, improving dough handling.
Acts as a natural flour improver, offering an alternative to chemical additives.
Delays staling, extending the shelf life of baked goods.
Glucose oxidase is commonly used in bread, cakes, and other baked products to improve quality and consistency.
| Product Code | Activity | Recommended Dosage (g) (per 100 kg flour) | Packaging |
|---|---|---|---|
| ARMAYA GO 100 | 10,000 SRU / g | 0.1 – 1.0 g | 1 x 25 kg box |
| ARMAYA GO 200 | 2,500 SRU / g | 0.2 – 4.0 g | 1 x 25 kg box |