Transglutaminase for flour

Effect:
1. It can enhance the quality of Flour product, improve the construction of dough, build up the springiness and
the viscosity, moreover, it can fortify gas retention, and enlarge loaf and noodle volume.
2. It can improve the bakery's taste, delay the aging of bakery.
3. It can improve the flour products appearance, such as for bakery, delay the evaporation of the surface
moisture, and keep the wettability of the bakery for long time, and not easy dregs, chip
4. It can enhance the yield ratio, add 2-10% more water according to demand, but the rate of final product can
achieve 2-10% more.
5．Extend the shift life, postpone the shift life of bakery 1-3 days while the Tg-br using. It also can act as the
food ingredient and put into freezing dough and manufacture the freezing flour products