Gluzyme® Mono 10.000 BG helps bread improver manufacturers to optimize their formulation costs by reducing ingredients such as vital wheat gluten and ascorbic acid. Gluzyme® Mono 10.000 BG is a cost-efficient glucose oxidase that ensures good gluten strengthening by utilizing the full strength of naturally occurring gluten in flour.

The main benefits of using Gluzyme® Mono 10.000 BG are:

Replacement of vital wheat gluten and ascorbic acidGluzyme® Mono 10.000 BG can be used for partial replace ment of vital wheat gluten or ascorbic acid in bread improver formulations and can thus offer an opportunity to optimize costs.

Strong performanceGluzyme® Mono 10.000 BG offers good gluten streng thening when used in combination with chemical oxi dants and ensures synergistic benefits when combined with alpha-amylases and hemicellulases. At optimal dosage, Gluzyme® Mono 10.000 BG also offers a doughdrying effect.

Replacement of bromateIn combination with other baking enzymes and chemical oxidants, Gluzyme® Mono 10.000 BG can replace bromate, a chemical strengthening agent that has been banned around the world.

Significant cost savings Gluzyme® Mono 10.000 BG offers the same strengthening effect as other pure baking oxidase products on the market – but at a much lower cost.

Full patent licenseGluzyme® Mono 10.000 BG comes with a full patent license for use in combination with alpha-amylases and xylanases in baking applications.

Novozymes Gluzyme® Mono 10.000 BG

Unlock the full strength of gluten

Laws, regulations, and/or third party rights may prevent customers from importing, using, processing, and/or reselling the products described herein in a given manner. Without separate, written agreement between the customer and Novozymes to such effect, this document does not constitute a representation or warranty of any kind and is subject to change without further notice.

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© Novozymes A/S · January 2018 · No. 2003-12568-05

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Enzyme/dosage• Gluzyme® Mono 10.000 BG is standardized to an activity of 10,000 GODU (glucose oxidase units) per gram.• The recommended dosage range for Gluzyme® Mono 10.000 BG is 3–50 ppm, corresponding to 30–500 GODU per kg flour.

Gluten-SS-

Gluten

Hydrogen peroxide reaction Gluten breakdown prevented

GlutenSH

H2O2

2H2O

2 GSH

GSSG

Second interaction: H2O2 protects the gluten network during mixingH2O2 prevents the softening effect of glu tathione on the gluten network by oxidizing the glutathione.

H2O2

2H2O

Gluten-SH

Gluten-SS-

Gluten

First interaction: H2O2 oxidizes the gluten network directlyH2O2 oxidizes the sulfhydryl group (-SH) of the amino acid cysteine from wheat gluten, forming disulfide bonds within the gluten network and resulting in gluten strengthening.

Glucoseoxidase

CH2OH

O2+ +

HO

OH

OH

OH

ß-D-glucose

O

CH2OH

H2O2O

HO

OH

OH

Gluconic acid

O

Basic reaction: formation of hydrogen peroxide (H2O2)Glucose oxidase catalyzes the oxidation of (ß)-D-glucose to D-gluconic acid and hydrogen peroxide (H2O2). In baking, the rate of glucose conversion depends on both the oxygen and the glucose in the dough.

Full replacement of vital wheat glutenExample 2 – French batards: Addition of 15 ppm Gluzyme® Mono 10.000 BG resulted in improved volume compared to 1% extra gluten in the bread fermented for 2.5 hr.

Partial replacement of ascorbic acidExample 1 – Pan bread: By the addition of 7.5 ppm Gluzyme® Mono 10.000 BG, 50% of the ascorbic acid could be replaced.

Left: 15 ppm Gluzyme® Mono 10.000 BG

Right: 1% additional wheat gluten

Left: 100% ascorbic acid = 60 ppm

Right: 50% ascorbic acid + 7.5 ppm Gluzyme® Mono 10.000 BG

Mechanism and application