SUNBAKE GO is a concentrated Glucose Oxidase produced from a selected strain of Aspergillus niger trough submerged fermentation.
GLUCOSE OXIDASE IN BAKING
Glucose Oxidase produced from a selected strain of Aspergillus niger trough fermentation. This enzyme oxidizes ß-D-glucose into D-gluconic acid and H2O2. Hydrogen peroxide oxidizes the sulfhydryl group of the amino acid cysteine (present in wheat gluten) forming disulfide bonds within the gluten network.
Working at pH 3.5 - 7.5, optimum 5.5 - 6.0; working temperature 20 - 70°C, favourable at 35 - 40°C.
5-40 ppm of SUNBAKE GO XTRA; the optimum dosage depends on the quality of flour and different bread process. It must be determined by application trials.