The Role of Glucose Oxidase Enzyme in Flour Improvement

For a long time, due to the large variety of wheat varieties in China and the large differences in quality, the quality of wheat obtained from different sources or even from the same source is quite different. And this resulted in unstable wheat flour quality and chemical additives in wheat flour (such as potassium bromate and benzoyl peroxide), etc. Although it can improve wheat flour, chemical additives are very harmful to human health. With the improvement of consumers' food safety awareness and the advancement of science and technology, the harmfulness of wheat flour additives that are harmful to humans has been continuously revealed, and many countries have legislated to restrict the use of chemical modifiers or even ban them. Therefore, the application of these products is restricted to a certain extent, and the development of the industry is affected. More and more manufacturers are seeking solutions with low cost and high safety.

Enzyme preparations are biological products, and they can improve the baking quality of flour products, improve texture, and extend shelf life. The application of glucose oxidase enzyme in the flour industry has attracted more and more attention. As a green improver, glucose oxidase enzyme has become the most ideal, safe and effective alternative to wheat flour chemical additives by virtue of its natural and excellent characteristics and the trend that various chemicals will be banned one after another.

1. The method principle of glucose oxidase enzyme

Glucose oxidase enzyme is a high-purity enzyme preparation made by Aspergillus niger through fermentation process, which can oxidize glucose into glucic acid, water and oxygen in flour. The sulphur-hydrogen bond (-SH) in the gluten protein is reacted by the generated oxygen to form a disulfide bond with a better network structure, thereby greatly improving the structure of the gluten. The resulting stronger and more elastic dough has good resistance to mechanical agitation and other operational properties, which ultimately improves the quality of flour products.

2. The effect of glucose oxidase enzyme in flour

Glucose oxidase enzyme can prolong the stability time of the dough and improve the weakening of the dough. At the same time, it can significantly increase the tensile resistance and energy of the dough. In the bread baking process, it can significantly improve the dough's ability to withstand stirring, increase the volume of the bread, replace part of the imported wheat, and greatly reduce the cost of raw materials.

How to use it in flour: flour + water (additional amount is calculated as flour) + glucose oxidase enzyme → kneading → maturation → forming. Addition amount in flour: recommended amount 0.2-0.3% (addition amount is based on flour, suitable for low-gluten flour), or increase or decrease according to the food itself, reaction conditions: 40-50°C; reaction time: 20-30 minutes.

Due to the specificity of China enzyme, if two or more enzymes are used in combination, the effect is much better than using one enzyme alone, that is, the synergistic effect of enzymes. Enzyme preparations used in flour include: glucose oxidase enzyme, lipase (flour whitener), a-amylase, xylanase, etc., compound used in bread, can reduce the total enzyme consumption, but also can strengthen Gluten, improve the dough's resistance to fermentation, improve the color of the core and other unexpected effects.

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