Glucose Oxidase Enzyme for Flour Dough Gluten Strengthening

• 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