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At Livzym, we are visionaries in precision fermentation, committed to delivering sustainable solutions that drive innovation across industries. Our expertise in modifying microorganisms and scaling production allows us to create environmentally friendly products that are highly scalable.
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LIVZYM Biotechnology | Livzym Glucose Oxidase
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Livzym Glucose Oxidase

A strong gluten network is needed in bread baking to resist mechanical stress during dough processing to provide gas retention during proofing. When adding GOX to bread and bun formulations, the ultimate goal is to produce hydrogen peroxide and create the necessary oxidizing conditions that provide the dough strengthening effects.

Mode of Action

Features & Benefits

  • Reduced dough stickiness, promotes surface dryness, superior oven spring and gas retention
  • Increased tolerance to overproofing
  • Slightly increased water absorption capacity of the flour
  • Improved crumb structure and crispier crust.

Livzym Solution

  • Product

    • Glucose Oxidase UGX 100

  • Categorıes

    • Gluten strengthening

  • Actıvıty

    • 10,000 LOU/g

  • Dosages (ppm)

    • 1-15

Temperature Curve

pH CURVE

Stability

Tested & Approved

Negative Control
10 ppm Market Benchmark
8 ppm UGX 100
10 ppm UGX 100
12 ppm UGX 100

10 ppm Market Benchmark1
10 ppm Market Benchmark2
8 ppm UGX 100
10 ppm UGX 100

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