date:Oct 12, 2018
ity with improved baking performance such as better water absorption that result in bigger bread volumes.
The hexose oxidase is claimed to provide a dough strengthening effect in the presence of oxygen and has the ability to react with either mono or disaccharides.
With the increasing costs of ascorbic acid, Dupont noted that its hexose oxidase will serve as an alternative dough strengthener for the baking industry manufacturers.
Additionally, the strengthener can be used in various procedure