DSM will highlight BakeZyme Go Pure, a glucose oxidase originating from Penicillium chrysogenum which is used for functional oxidation in bread making, at AACC International this month in Minneapolis, US.
The second technical bulletin on this recent innovation will also be launched at the show.
Biochemical analyses have shown that unlike glucose oxidase originating from Aspergillus niger, DSM’s new glucose oxidase has a self-regulating mechanism to prevent high levels of hydrogen peroxide being produced during bread making.
This allows the dough to become more elastic, maintaining its extensibility and creates new opportunities to use glucose oxidase as an effective alternative to chemical oxidizers (such as ADA or Bromate) or in applications such as frozen dough.
“With the moderate release of hydrogen peroxide, especially in the mixing stage, over-oxidation of the gluten, which can cause dough to become short, is effectively prevented,” says Jeroen van Roon, Global Business Line Manager Baking Enzymes, DSM Food Specialties.
“The result is a highly stable, easy to mold dough which bakes into delicious final bread with improved shape and volume.”
