Glucose Oxidase for Bread Baking

ART-EN-039 glucose oxidase is an industrial enzyme preparation developed for bread-baking applications where dough rheology, volume consistency, and handling tolerance must be controlled across high-throughput lines. In wheat dough systems, the enzyme catalyzes the oxidation of residual glucose, supporting oxidative cross-linking effects that can improve dough strength and mixing stability when used within a validated formulation.

Typical commercial supply specifications may include enzyme activity in the range of 10,000-50,000 U/g, moisture not more than 8%, fine powder format, light tan to off-white appearance, and 95% pass through 40 mesh, subject to final lot CoA. The product is compatible with flour improvers, dry bakery blends, and premix systems when dosing is verified through pilot baking. For adjacent processing options, see our enzymes and fermentation category.

• Industrial bread baking: supports dough strengthening, loaf volume consistency, and tolerance during mixing, sheeting, proofing, and automated transfer.
• Flour improver blends: suitable for premix manufacturers combining oxidase activity with emulsifiers, ascorbic acid, amylase systems, or yeast nutrients after compatibility testing.
• Frozen and par-baked dough: used in controlled dosage programs where dough stability and repeatable gas retention are required after cold-chain handling.
• Brewing and fermentation processing: may be evaluated where controlled glucose oxidation or oxygen management is part of an R&D process model.
• Feed and biotechnology processing: applicable to non-bakery enzyme systems when grade, carrier, allergen position, and activity specification match the buyer’s process requirements.

Store unopened sacks in a cool, dry, well-ventilated warehouse, ideally below 25°C and protected from direct sunlight, moisture, strong odors, and chemical vapors. Avoid repeated temperature cycling and high humidity because enzyme activity can decline when powder absorbs moisture. Recommended shelf life is typically 12-18 months from manufacture when stored in original sealed packaging; the confirmed retest or expiry date is listed on the CoA.

Use local dust-control procedures during weighing and blending. Operators should avoid inhalation of airborne enzyme powder and wear appropriate plant-approved personal protective equipment. Reseal opened sacks promptly and use first-in, first-out inventory control.

Each lot can be supplied with a certificate of analysis covering activity, appearance, moisture, and microbiological indicators where applicable. Additional documents may include technical data sheet, safety data sheet, allergen statement, GMO-position statement, food-grade declaration, country-of-origin statement, and Halal, Kosher, HACCP, ISO 22000, or FSSC 22000 documentation where available for the selected production site.

ArtemisYeast reviews specification targets before order confirmation so procurement and R&D teams can align activity units, carrier system, packaging, labeling, and export paperwork. For audit support and document expectations, visit quality and documentation. To confirm current lead time and receive a bulk quote on request, submit ART-EN-039 through request a quote.