DSM recently showcased its BakeZyme Go Pure product during AACC International, a glucose oxidase originating from Penicillium chrysogenum that’s used for functional oxidation in bread making.
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 for 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.
Jeroen van Roon, Global Business Line Manager, Baking Enzymes, DSM Food Specialties, commented: “To meet consumer demand, bakers aim to increase the consistency, freshness and naturalness of their products, whatever the quality and availability of wheat. This requires flexible and adaptable ways to strengthen maximize flour potential.”
He adds: “Thanks to the moderate release of hydrogen peroxide, especially in the mixing stage, overoxidation of the gluten, which can cause dough to become short, is effectively prevented. The result is a highly stable, easy to mould dough that bakes into delicious final bread with improved shape and volume.”