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Glucose Oxidase Enzyme for Flour Dough Gluten Strengthening
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Post Date: | Sep 17,2020 |
Expiry Date: | Sep 17,2021 |
Detailed Description: |
Cas No. :9001-37-0
Product Name: Glucose Oxidase Zymopan BGO XTRA
• Strengthened dough gluten • Reduced/replaced of chemical oxidizers such as Ascorbic acid, ADA or Bromate • Improved better dough oven spring and assists to get larger loaf volume Enzyme: Glucose Oxidase Preparation Synonyms: Oxido-reductase, glucose oxyhydrase, β-D-glucose:oxygen 1-oxidoreductase CAS#: 9001-37-0 IUB#: 1.1.3.4 Appearance: Yolk yellow powder Souring Origin: Aspergillus sp. Application: Flour Gluten Strengthening, Bread improver, Flour treatment; Flour Improver, Pasta Improver Total Aerobic Plate Count: 10,000 CFU/G max Coliforms: 30 MPN/G max Escherichia Coli in 25 g: None Detected Salmonella in 25g: None Detected Antibiotic activity: None Detected Description: A glucose oxidase enzyme preparation for use in cereal food as dough/bread improver or the treatment of flours or in other food processing, which is produced by fermentation with a selected strain of a fungus. Usage rate: The recommended dose rate is usually 4-10 ppm on flour weight. While, the optimal dosage depends on the practical variety of the materials or production process (within a different temperature, pH and processing time). Application range: Active at proofing temperatures and at temperature up to 50-65°C. Enzyme will be inactivated quickly above 65°C. Packing: 25kg per cardboard drum; it is available in different types of packaging. Please contact the sales representative for more information. |
CAS Registry Number: | 9001-37-0 |
Synonyms: | ;Glucose oxidase; |
Company: | Sino Biotech United Co., Ltd. [ China ] |
Contact: | Philip Wei |
Tel: | 0755-23210230 |
Fax: | 0755-23210230 |
Email: | inquiry@sbtunited.com |
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