Glucose-oxidase, Granulate

Gluzyme® Mono

Gluzyme® Mono unlocks the full strength of naturally-occurring gluten in flour to deliver higher volume and an improved oven spring. It is a cost-efficient gluten strengthening solution and can help reduce dependence on ascorbic acid, vital wheat gluten and other oxidizing agents. Gluzyme® Mono is available in different strengths.

 
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Description Key benefits

Gluzyme® Mono is a glucose-oxidase. It improves dough handling and ensures your final baked goods have artisanal-style shape and looks, even with weak flour.  

  • Reduced dependence on chemical oxidants

    This product can reduce the need for oxidizing agents in your recipes.

  • Good oven spring and loaf volume from low-quality flour

    Bread needs a strong gluten network to hold gas during proofing. Low-quality flour with weak gluten-forming proteins can't form a strong network. This product supports the formation of a strong gluten network. The result is improved oven spring and a positive effect on loaf volume.  

  • Improved dough resistance to mechanical stress

    A strong gluten network helps dough resist mechanical stress during processing. This product improves dough stability and tolerance, while reducing stickiness. That means good dough properties for easy handling and robust machinability.

Details

Gluzyme® Mono enables a stronger gluten network. This has many advantages. It ensures gas retention during proofing for good volume and oven spring. It also means the dough can withstand mechanical stress during handling/processing. At optimal dosage, it has a dough drying effect. 

Gluzyme® Mono can help optimize formulation costs by reducing your need for vital wheat gluten, ascorbic acid and other oxidizing agents. This also reduces your exposure to volatility in the prices of these ingredients.

How glucose-oxidases strengthen gluten

Glucose-oxidase catalyzes a reaction that generates hydrogen peroxide. Hydrogen peroxide strengthens gluten in two ways. It causes the formation of disulfide bonds in the gluten network. It also protects the gluten network during mixing by preventing softening.

In the basic reaction, glucose-oxidase catalyzes the oxidation of glucose to gluconic acid and hydrogen peroxide (H2O2). In baking, the rate of glucose conversion depends on both the amount oxygen and the glucose in the dough. 

In the first interaction, H2O2 oxidizes the gluten network directly.  It oxidizes the sulfhydryl group (-SH) of the amino acid cysteine from wheat gluten. That leads to the formation of disulfide bonds within the gluten network. That results in stronger, cross-linked gluten.

In the second interaction: H2O2 protects the gluten network during mixing. Glutathione in flour has a softening effect on the gluten network. By oxidizing the glutathione, H2O2 prevents this effect.  

The result is a stronger gluten network that holds gas during proofing. A stronger network also helps your dough withstand mechanical stress during handling.

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