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2026-10-26 12:27:42 -

How Glucose Oxidase Enzymes Improve Gluten Network Strength, Dough Stability and Gas Retention in Industrial Bakery Processing

Introduction: Why Glucose Oxidase Matters in Industrial Bakery Processing In commercial bread production, consistent dough performance is essential for achieving uniform loaf volume, reliable fermentation, stable dough handling and repeatable finished-product quality. However, dough behaviour can vary considerably due to differences in flour protein quality, naturally occurring enzymes, water...

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