February 28th
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By Eric Dong
How to strengthen the gluten and improve dough moisture retention? How to increase dough mechanical handling tolerance, reduce dough stickiness and keep dough dry? etc.. Angel AnnzymeTM provides you the best solutions.
The functional properties of bread dough largely depend on the gluten proteins. However, 85% of the proteins in the flour are not water-soluble. As the main ingredients of the gluten network, glutenin and gliadin constitute the skeleton of bread.
Annzyme Glucose Oxidase GO101 is a high concentrated bakery enzyme product, which can improve dough strength by the oxidation of β-D-glucose to D-glucono-δ-lactone and hydrogen peroxide&#;H2O2&#;. H2O2 oxidation induces the formation of disulfide bonds by coupling of two cysteine residues. Disulfide bonds crosslinks glutenin and gliadin to form a gluten network.
GO101 application:
&#; Strengthen the gluten(especially for weak gluten) and improve dough moisture retention;
&#; Increase dough mechanical handling tolerance, reduce dough stickiness and keep dough dry;
&#; Increase the loaf volume and improve the quality of bread;
&#; Improve dough proofing tolerance.
Dosage&#;0.4&#;2g/100kg flour&#;4&#;20ppm&#;
Application result:
&#; Increased the bread volume;
&#; Improved the bread structure;
&#; The dosage must be controled, for the overdose will bring a bad effect.
Gig.1 Positive effect of GO101
Gig.2 Overdose effect of glucose oxidase
About AnnzymeTM:
Annzyme is a new brand for Angel enzymes products. We are dedicated to providing customers with perfect solutions in many fields like baking, proteolysis, nucleic acid hydrolysis, starch further-processing etc, and already built highly automated production lines for enzymes and other biological products. We are committed to become the best enzymes supplier and service provider.
About Angel :
Angel Yeast Company is a high-tech listed company specializing in yeast and biotech. Product business covers Yeast and Baking, Yeast Extract-Savoury, Nutrition & Health and Biotechnology fields. It is one of the world's leading companies in the yeast industry. Angel has 12 holding subsidiaries and provides products and services for more than 150 countries and regions.
Link to Yulin HB™
http://en.angelyeast.com/
Press contact:
ANGEL YEAST CO.,LTD
Address: 168 Chengdong Avenue, Yichang, Hubei , P. R.China
: +86-717-,
Fax: +86-717-
:
Uses of GOX in food include:
Almost all GOX preparations available on the market are produced by Aspergillus niger and other species belonging to that fungal genus. Production of glucose oxidase is believed to be a survival mechanism for fungus under certain adverse conditions.
The following table summarizes some key aspects of GOX when used in high-speed breadmaking:
Enzyme EC Number Substrate Reaction Catalyzed Ingredient Replaced Glucose oxidase 1.1.3.4 β-D-glucose β-D-glucose + O2 &#; Gluconic acid + H2O2Hydrogen peroxide is the true oxidizing agent. GOX is only the means to and end.
ADAPotassium bromate
Ascorbic acid
GOX irreversibly oxidizes β-D-glucose to glucono-δ-lactone, which is immediately converted to gluconic acid in the presence of water. In addition to glucose, it oxidizes a number of aldose molecules such as α-D-glucose, mannose, xylose, and galactose.2
GOX addition to yeast-leavened systems creates oxidative conditions which promote the formation of a superior or more developed polymeric network through one or a combination of the following mechanisms:3
2R&#;SH (2 cysteine residues from separate protein chains) + H2O2 from GOX &#; R&#;S&#;S&#;R&#; (cysteine molecules link and bring protein chains together)
When adding GOX to bread and bun formulations, the ultimate goal is to produce hydrogen peroxide H2O2 and create the necessary oxidizing conditions that provide the dough strengthening effects.
Large scale production of GOX relies on fermentation and downstream processing using modern biotechnology. The enzyme is typically obtained from fungal sources, such as Aspergillus oryzae or Penicillium chrysogenum.
The following diagram summarizes the commercial production of GOX:
Application
The addition of GOX creates a stronger dough which renders the following results:
Like any other enzyme, functionality of GOX in the bakery industry is affected by temperature, pH, ionic strength, and moisture level in the dough impacted by flour hydration.
As GOX requires both oxygen and glucose, its strengthening effect on the bulk rheology of the dough occurs mainly during mixing, where oxygen is not limited. In later stages of the breadmaking process, such as proofing and baking, the reaction rate and GOX functionality is yet to be fully understood. It is reasonable to assume that GOX action stops quickly after mixing as the oxygen incorporated as air during mixing is rapidly consumed by yeast.
GOX is GRAS (Generally Recognized as Safe) and considered a food processing aid according to the Codex Alimentarius. The FDA regulates their origin (food-compatible) and establishes limits to their use (if applicable) based on GMP.
The company is the world’s best Glucose Oxidase for Flour supplier. We are your one-stop shop for all needs. Our staff are highly-specialized and will help you find the product you need.