Gluzyme® Fortis unlocks the strength potential of natural gluten in flour. Even under tough conditions, it improves dough stability and good dough-handling characteristics. This leads to higher bread volume and improved appearance of the baked goods. At optimal dosage, it offers a doughdrying effect.
Gluzyme® Fortis also allows for the reduction of ascorbic acid, bromate and vital wheat gluten. This provides an opportunity to reduce your exposure to volatility in the prices of these ingredients.
Glucose-oxidase catalyzes a reaction that generates hydrogen peroxide. Hydrogen peroxide strengthens gluten in two ways. It causes the formation of disulfide bonds in the gluten network. It also protects the gluten network during mixing by preventing softening.
In the basic reaction, glucose-oxidase catalyzes the oxidation of glucose to gluconic acid and hydrogen peroxide (H2O2). In baking, the rate of glucose conversion depends on both the amount oxygen and the glucose in the dough.
In the first interaction, H2O2 oxidizes the gluten network directly. It oxidizes the sulfhydryl group (-SH) of the amino acid cysteine from wheat gluten. That leads to the formation of disulfide bonds within the gluten network. That results in stronger, cross-linked gluten.
In the second interaction: H2O2 protects the gluten network during mixing. Glutathione in flour has a softening effect on the gluten network. By oxidizing the glutathione, H2O2 prevents this effect.
The result is a stronger gluten network that holds gas during proofing. A stronger network also helps your dough withstand mechanical stress during handling.
