Functional oxidation in bread making

In the bakery industry, increased industrialization and scale of operations has been coupled to a decline of the smaller artisanal or craft establishments. However, consumers still demand the same standards of freshness and authenticity from the large plant bakeries as they do from a local shop. This paper explores the effect of glucose oxidase on dough properties for industrial bread making.

To harness the natural variability of wheat flour, bakers started to use chemical oxidizing agents to strengthen gluten proteins. Due to consumer demands for the reduction of chemical additives, and legislative restrictions on their use, glucose oxidase was introduced in the 1980s and enzymatic oxidation became commonplace. 

Today, bakers continue their quest to increase consistency, freshness and naturalness regardless of the quality and availability of wheat. A new glucose oxidase from Penicillium chrysogenum shows a self-regulating mechanism that prevents undesirably high levels of hydrogen peroxide being produced. This technical paper explores the new opportunities for the use of glucose oxidase as a tool for replacing chemical oxidizers (such as ADA or Bromate) or in applications such as frozen dough. 

DSM Solution

BakeZyme® Go Pure allows bakers to control their gluten strength for specific applications such as frozen dough.


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Published on

17 October 2018