SUNBAKE® GO XTRA
SUNBAKE GO XTRA is a concentrated Glucose Oxidase produced from a selected strain of Aspergillus niger trough submerged fermentation. 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.
Product families
Applications
- Bakery
Product Families
- Dough Conditioners & Flour Additives
- Enzymes & Starter Cultures
Other characteristics
- Brand
- SUNBAKE
- Functions
- Enzyme
- Ingredient Name
- Glucose Oxidase
- Markets
- Food & Nutrition
- Enzyme Type
- Glucose Oxidase
- Ingredient
- Glucose Oxidase
- Key Benefits
Increase handling & dryness of the dough Increase dough elasticity Improve tolerance & stability of the dough Increase bread crusty Enhance loaf volume
- Technology
- Food Ingredients
- Dosage Guideline
3-15 ppm of SUNBAKE® GO XTRA the optimum dosage depends on the uality of flour and different bread process. It must be determined by application trials.
- Food Additive Number
- E 1102, INS 1102
- Performance Conditions
Working pH range 3.5-7.5, optimum 5.5-6.0; Temperature 20-70°C , favorable at 35-40°C.
- Food Ingredients Features
- Excellent Stability
- Improved Expansion
- Improved Flavour Release
- Improved Stability
- Food Ingredients Functions
- Enzyme
- Food and Nutrition Applications
- Bread
