Our unique range of glucose oxidase
BVZyme GO is a glucose oxidase that acts on dough by oxidizing glucose into gluconic acid with the aid of atmospheric oxygen, while also converting water into hydrogen peroxide. This oxidizing agent then acts on the thiol groups of gluten, causing them to tighten. That’s why BVZyme GO has a strong effect on improving the strength of the gluten network.
Glucose Oxidase
BVZyme GO110
BVZyme GO MAX63
BVZyme GO MAX65
Benefits
Improve dough Strength
Improve volume
Increase dough Stability
Enhance gluten network
Gluten Strength Enhancer
BVZyme GO uses glucose oxidase to convert glucose into gluconic acid and hydrogen peroxide, strengthening the gluten network by tightening its thiol bonds and enhancing dough structure.
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Biotech Power
Baking biotechnology unlocks the power of enzymes to optimize dough performance
and product quality through precise biochemical reactions.
