Glucose oxidase

Glucose oxidase is one of the most widely used enzymes in flour production and bread preparation. This enzyme converts glucose to gluconic acid in the presence of oxygen, producing hydrogen peroxide. This reaction enhances the cross-linking of protein strands in the dough, resulting in greater strength and stability. Since oxygen is required for this process, its effect is limited to the dough’s surface, making proper mixing and aeration critical for optimal enzyme activity. The use of the right mixer during the baking process is essential for achieving the best results. Glucose oxidase is often used as a substitute for potassium bromate.

This enzyme also improves dough strength and increases water absorption, leading to a drier surface on the dough, which makes handling the dough easier and reduces its stickiness to hands and bakery machines. Additionally, glucose oxidase enhances scoring on baguette loaves, contributes to a more vibrant crust color, and increases bread volume.