Transglutaminase Enzyme binds the protein in wheat and flour and improves the characteristics of the dough and overall sensory properties of baked goods.
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Glucose Oxidase Enzyme
Glucose Oxidase Enzyme, is a natural enzyme produced by the fermentation of Aspergillus niger that works to strengthen the gluten network in flour.
Application:
Baked goods
• Clean label alternative to Azodicarbonamide, Potassium bromate & Ascorbic acid
• Reduces stickiness in dough
• Improves dough proofing tolerance
• Increases loaf volume
• Increases water retention
• Improves gas retention
Suggested Dosage:0.4-2g/100kg of flour
Transglutaminase Enzyme
TGPro™ Transglutaminase, is a widely used natural enzyme produced by the fermentation of Streptoverticillium Mobaraense that binds the natural protein sources of food, improving the texture and reducing costs without additional additives or extra powder proteins.
Application:
Baked goods
• Helps maintain shape and texture after baking
• Improves dough properties with weak gluten
• Improves gas retention and pore structure of the dough
• Increases water retention
Suggested Dosage:0.05 – 0.10%
