Gluten Strengthening Glucose Oxidase for Flour Standardization

Glucose Oxidase is produced by submerged fermentation of Aspergillus niger followed by purification, formulation and drying. The product is able to whiten flour, strengthen gluten and improve dough handling properties and is often used for flour improvement or various baked products.

• Supplier: CD BioSciences Bio Sustainable
• Product #: IE-1221