Glucose Oxidase (EC 1.1.3.4) is a flavoprotein enzyme that has become a key tool in bakery as a clean-label alternative to chemical oxidizers such as potassium bromate and azodicarbonamide. In wheat dough, the hydrogen peroxide generated by GOX oxidizes free sulfhydryl groups in gluten proteins. It promotes disulfide cross-linking that strengthens the gluten network, increases dough stability, improves gas retention, and enhances loaf volume.
It functions synergistically with ascorbic acid and hemicellulase for maximum dough improvement. Beyond baking, its oxygen-scavenging property is exploited in beverage and packaging applications to prevent oxidative deterioration of fats, flavors, and colors. GOX is classified as a processing aid under EU Regulation 1332/2008 and is FDA GRAS (21 CFR 184.1372) when derived from approved Aspergillus niger strains.