Transglutaminase （F Series）
Product description
Dongsheng TG-F series are functional formula based on Transglutaminase (TG) that is produced byfermentation of Streptoverticillium Mobaraense. Dongsheng TG-F series are specially designed for bakery products such as Loaf Bread. It can be added as dry powder. When added to flours or baking agents, improves the resistance of dough to stretching, particularly of yeast dough made from wheat flour.
Transglutaminase provides the following benefits in dough:
- Improves rheological properties in bread dough
- Increases elasticity (pastas and tortillas, etc)
- Produces beneficial effects during preparation, similar to oxidant enhancers, improves texture
and stability
- Increases water retention capacity
- Better fat absorption capacity
- Emulsion stability, reflected in a greater volume and higher yield
- Provides higher fermentation tolerance
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Transglutaminase provides the following benefits in dough:
- Improves rheological properties in bread dough
- Increases elasticity (pastas and tortillas, etc)
- Produces beneficial effects during preparation, similar to oxidant enhancers, improves texture
and stability
- Increases water retention capacity
- Better fat absorption capacity
- Emulsion stability, reflected in a greater volume and higher yield
- Provides higher fermentation tolerance
Specifications
| Categories | Proteins, Enzymes, Amino Acids | EnzymesOther Enzymes |
|---|---|
| Sales markets | Western Europe; Eastern Europe; Middle East; Asia; Australia; North America; Africa; Central/South America |
| Supplied from | China |
| Certifications | Halal; Health & Safety; Kosher; Quality assurance; Sustainable Seafood |
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Transglutaminase （F Series）
