Pro Tip: Using glucose oxidase in baked goods strengthens dough, improves texture and contributes to longer shelf life. One enzyme that has captured increasing attention is glucose oxidase (GOX), a versatile solution that strengthens dough, improves texture and contributes to longer shelf life. Glucose oxidase functions by catalyzing the oxidation of glucose into gluconic acid and hydrogen peroxide. Glucose oxidase represents a natural and effective pathway to improve dough handling, bread quality and product stability. Whitney, K., Ohm, J.B., Simsek, S. Addition of glucose oxidase for the improvement of refrigerated dough quality.