The effect of glucose oxidase on dough properties is due to the production of hydrogen peroxide that induces protein cross-linking. The extent of cross-linking in dough depends on the production rate and concentration of hydrogen peroxide. A new glucose oxidase from DSM uses a self-regulating mechanism that avoids the production of high levels of hydrogen peroxide. This creates opportunities for the use of glucose oxidase as a tool for replacing chemical oxidizers (such as ADA or Bromate) or in applications such as frozen dough improvement.