GO-101 is an enzyme capable of oxidizing glucose into gluconic acid and hydrogen peroxide. This mechanism of action has an important effect in improving the quality and processability of flour during the baking process.
Glucose Oxidase GO 101 has the following effects:
● Strengthen gluten (especially for weak flours);
● Increase mechanical properties of powder;
● Reduces dough stickiness;
● Improve powder size during incubation step;
● Increase loaf volume, improve cake quality
Evaluate GLUCOSE OXIDASE GO 101 – ENZYME IN CAKE PRODUCTION
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