DSM develops new glucose oxidase to increase extensibility of doughs

Called BakeZyme® Go Pure, the ingredient was initially developed to allow bakers to create more stable, elastic dough without off-flavor formation.

In the presence of oxygen and glucose, glucose oxidase - an enzyme used during the dough production process - causes oxidation of free sulfhydryl groups, which results in crosslinking in gluten and strengthening of the the gluten network.

Biochemical analyses of BakeZyme^®​ Go Pure has shown the enzyme exhibits a self-regulating mechanism that helps avoid over-oxidization of the gluten network, said DSM global business line manager baking enzymes Fokke Van Den Berg. 

Larger gluten network formed

Over-oxidation can lead to a drop in the size of the gluten aggregates, rather than the formation of an extended network and lead to short dough that lacks extensibility.

“Our product overcomes this challenge, as a possibly larger and more extensive gluten network is formed, improving the overall strength of the gluten network and allowing the dough to become elastic, maintaining its ability to stretch,”​ Berg told BakeryandSnacks.

Increasing demand for functional oxidation​

Demand for glucose oxidase will increase as a result of rising global urbanization, suggested DSM, as consumers increasingly expected to be able to buy high-quality bakery products on the way to work and at travel destinations.

This means  industrial bakeries need to produce the same quality, if not better, than the local craft store used to make, added Berg, which requires more flexible and adaptable ways to strengthen wheat, to maximize the potential of the flour

“There is consequently a present and future demand for glucose oxidase and functional oxidation, adaptable oxidative improver systems that can be tailored to meet the challenges of variable wheat quality and standardize product quality, independent of geographical location," he said.​