Glucose Oxidase is made from a fungal strain through cultivation and extraction technique. It is mainly used in food (flour and baking processing) to hydrolyze glucose into gluconic acid and peroxide to improve quality of bread or flours.
: White to Straw Yellow
:1,000U/g to 8,000U/g
: pH4.0~6.0, Optimum at 5.0
: 35℃- 60℃
1. Improve the operational performance of dough;
2. Improve the stability of dough;
3. Improve the inflation rapidity and quality of bread.
25kg/ compound bags or 20 kg/ barrel.
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