What You Need to Know
The enzyme oxidizes glucose into gluconic acid and H₂O₂, which induces disulfide bond formation between glutenin proteins. This mimics the effect of kansui (alkaline salts) in traditional noodles.
Creates springy, bite-resistant textures in ramen/udon without requiring high-pH ingredients.
Key Parameters
Temperature
25°C
15°C - 40°C
Time
90 min
30 min - 4 hrs
Equipment
dough mixerproofing chamber
Steps
- 1.
Hakata-style ramen (Fukuoka, Japan): Achieves ultra-thin yet resilient noodles
The Science
Primary Reaction
C₆H₁₂O₆ + O₂ → C₆H₁₂O₇ + H₂O₂