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Cov khoom

Glucose Oxidase Enzyme Supplier Thiab Chaw Tsim Tshuaj

Glucose Oxidase Enzyme Supplier Thiab Chaw Tsim Tshuaj

Glucose Oxidase yog cov khoom noj - qib enzyme dav siv hauv kev ci thiab ua zaub mov. Nws pab txhim kho lub zog ntawm lub khob noom cookie, txhim kho cov hmoov nplej ruaj khov, thiab txhawb nqa lub khob cij zoo dua thiab kev ntxhib los mos. Raws li ib tus neeg muab kev ntseeg siab thiab cov chaw tsim khoom, peb muab siab -Glucose Oxidase zoo uas ua tau raws li cov qauv kev nyab xeeb khoom noj thiab tsim nyog rau kev siv hauv kev lag luam.

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Product Description

Peb Glucose Oxidase enzyme yog tsim nyob rau hauv kev tswj xyuas nruj kom ntseeg tau tias kev ua haujlwm zoo ib yam thiab purity. Nws catalyzes oxidation ntawm qabzib los tsim hydrogen peroxide, uas ntxiv dag zog rau gluten network hauv mov paj. Qhov kev txiav txim no txhim kho cov roj khaws cia, ua rau softer, ntau yam ci ci nrog lub neej txee ntev dua. Lub enzyme yog ib qho yooj yim los lis thiab sib tov rau hauv hmoov los yog lwm yam formulations, ua rau nws zoo tagnrho rau kev lag luam bakeries thiab zaub mov kev lag luam.

Khoom Parameters

Yam khoom	SPECIFICATION
Qhov tshwm sim	Lub teeb daj lossis daj xim av hmoov
Kub adaptation ntau yam	20-50 degree
Tus nqi PH	4.0-6.5
Dosage rau hmoov (ppm)	4-15
Dosage rau qhob cij (ppm)	4-20

Khoom nta

Kev ua haujlwm siab thiab ruaj khov enzyme rau kev ua haujlwm txhim khu kev qha

Khoom noj khoom haus- qib zoo, muaj kev nyab xeeb rau bakery thiab zaub mov daim ntawv thov

Txhim kho lub khob noom cookie lub zog thiab elasticity

Txhawb kev txhim kho loaf ntim thiab crumb qauv

Yooj yim rau kev sib xyaw rau hauv cov hmoov nplej los yog khob noom cookie formulations

Cov khoom siv

Glucose Oxidase pom muaj ntau yam siv thoob plaws ntau yam khoom noj thiab ci daim ntawv thov. Nyob rau hauv kev lag luam qhob cij thiab qhaub cij loaf, nws ntxiv dag zog rau gluten tes hauj lwm los txhim kho lub khob noom cookie elasticity, roj retention, loaf ntim, thiab crumb uniformity. Hauv rolls, buns, thiab lwm yam poov xab -cov khoom xyaw, nws txhim khu kev ntxhib los mos, softness, thiab sliceability. Tshaj li cov khoom lag luam bakery, nws yog siv rau kev kho hmoov nplej los txhim kho kev sib xyaw ua ke thiab ua khob noom cookie stability. Glucose Oxidase kuj tseem siv rau hauv cov khoom noj khoom haus, khoom noj khoom haus, thiab cov khoom noj txom ncauj los tswj cov dej noo thiab ua kom lub neej ntev. Tsis tas li ntawd, nws ua lub luag haujlwm hauv cov khoom noj khoom haus thiab kev ua dej haus, uas tswj cov piam thaj oxidation yog qhov zoo rau cov khoom sib xws thiab zoo.

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