Application of Transglutaminase in cereal products,China Sinorey price supplier

Transglutaminase is a Protein that is made by a fermentation process. Fermentations are widely known
throughout the food industry and many well known foods and Beverages are produced by fermentation. Various forms of transglutaminase are found in animals, plants and microbes. Transglutaminase from fermented sources tend to be easy to use in many different food systems.

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.
Application method
There is no special restriction in Tg using in flour products, it can add into the noodle, and fermentative
flour production, such as bakery and so on, no need to revise the manufacture processing, it was only put water, Tg and other ingredient together. And it has the synergy function even put other ingredient together, such as yeast food, emulsifying agent, edible pigment, enzymatic preparation.