Glucose oxidase catalyzes the oxidation of glucose to gluconic acid and hydrogen peroxide. Hydrogen peroxide causes the oxidation of the sulfhydryl group (‐SH) forming disulfide bonds (‐S‐S‐). Thus enhancing dough network and dough strength resulting in improved dough quality.
Can rapidly hydrolyze α-1,4 glycosidic bonds in linear and branched starch to produce dextrin and maltose. Used in baking, can shorten the fermentation time, increase the volume and improve internal structure. Widely used to improve bread, steam bread quality.
Can rapidly hydrolyze starch and dextrin to produce maltose and glucose, and then maltose and glucose trans-glycosidase to oligosaccharides. Used in baking, to maintain bread softness and elasticity, to prevent bread aging and to extend shelf life.