The properties of dough or bread can be improved by the addition of a carbohydrate
oxidase which can oxidize the reducing end of an oligosaccharide more efficiently
than the corresponding monosaccharide, e.g., preferentially oxidizing maltodextrins
or cellodextrins over glucose.
A novel carbohydrate oxidase having the capability to oxidize maltodextrins and
cellodextrins more efficiently than glucose may be obtained from a strain of Microdochium,
particularly M. nivale. The amino acid sequence of the novel carbohydrate
oxidase has very low homology (20% identity) with known amino acid sequences.
