Glucose oxidase:
- Oxidizes β-D-glucopyranose to gluconic acid and hydrogen peroxide,
- Aggregates gluten-forming proteins by oxidizing sulfhydryl groups (–SH) to disulfide bonds (S–S),
- Increases the gas retention capacity in dough.
The product description is provided for reference purposes only. The parameters of the raw material may differ from those presented depending on the variety, intended use, method of production, season and other factors. For detailed information, please contact our sales representative.
The product description does not constitute an offer within the meaning of Article 66 § 1 of the Polish Civil Code.
