DSM is to unveil its BakeZyme Go Pure – a glucose oxidase originating from the fungal species penicillium chrysogenum, which can be used for functional oxidation in bread making – for the first time.
Biochemical analyses have shown that 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 oxidisers, such as ADA or bromate, or in applications such as frozen dough.
The unveiling will be made at AACC International, which is to be held in Minneapolis between 18 and 21 October 2015.
DSM Food Specialties global business line manager, baking enzymes Jeroen van Roon said: “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 maximise flour potential. Thanks to the moderate release of hydrogen peroxide, especially in the mixing stage, over-oxidation of the gluten, which can cause dough to become short, is effectively prevented. The result is a highly stable, easy to mold dough which bakes into delicious final bread with improved shape and volume.”
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