- To improve crumb properties
- To increase dough volume
- To improve dough elasticity
- To strengthen gluten in dough
- To control browning
VemoZyme® GO catalyzes the oxidation of glucose, and the result of this oxidation is gluconic acid and hydrogen peroxide. The formed hydrogen peroxide is capable of oxidizing free thiol groups in gluten protein, thereby forming disulphide bridges. VemoZyme® GO is used to strengthen gluten in dough systems.
VemoZyme® GO in the bread making process improves: dough strength and elasticity; resistance against the process of freezing and thawing; bread shape and volume; crispiness of the crust; crumb structure and elasticity.
Additive recommendation: Ascorbic acid (or other oxidizing agents) and emulsifiers can be reduced or even replaced.
Glucose oxidase catalyzes the oxidation of glucose into gluconic acid and hydrogen peroxide. Hydrogen peroxide is an oxidizing agent that induces the formation of disulphide bonds and non-disulphide crosslinks in the gluten network, resulting in covalent crosslinking of proteins. Bread dough properties depend on the gluten proteins. The modified crosslinked gluten proteins strengthen the dough and improve its elasticity, thus ensuring better bread making performance. For instance, glucose oxidase can be used to replace potassium bromate or other chemical oxidants because consumers prefer more and more natural products. Furthermore, the use of potassium bromate in baking was prohibited in many countries after it was recognized as carcinogenic agent. Respectively, in baking industry, importance of oxidative enzymes, such as glucose oxidase, is constantly increasing since enzymes are natural and non-toxic food additives – alternative oxidizing agents. The addition of glucose oxidase leads to improved gas retention and dough stability, increased elastic dough properties and therefore to higher bread quality.