Transglutaminase enzyme in bakery and pasta

This enzyme, through its multi-functional performance, creates a significant improvement in the texture and quality of bakery products.
By adding this enzyme to the final product, the nutritional value of the products is also increased.

BA

This enzyme is suitable for bakery and pasta products such as: breads, pastries, sponge cakes, gluten-free products, noodles, fresh pasta, and more.

Main advantages of the product:
• Increases dough elasticity
• Enhances dough texture and volume
• Improves low-gluten flours
• Reactivates wheat flour gluten through Transglutaminase activity
• Creates high molecular-weight polymer–protein bonds via Transglutaminase