Transglutaminase is an enzyme that catalyzes the formation of cross-links between proteins, leading to the creation of stable protein networks. It is a naturally occurring substance in many organisms, including the human body, where it participates in processes related to blood coagulation. It possesses the ability to cross-link lysine and glutamine bonds (introducing covalent cross-links between glutamine and lysine).
Transglutaminase in baking:
Transglutaminase has found wide application in the baking industry due to its ability to improve the structure and quality of baked goods.
- Improved bread texture: Transglutaminase enables the formation of stronger protein networks in doughs, leading to better texture and greater bread volume.
- Increased dough elasticity: This enzyme can make dough more elastic, facilitating its handling and shaping.
- Ingredient optimization: It allows the use of greater amounts of water in formulations, which can lead to reduced production costs.
- Extended shelf life of baked goods: Thanks to stronger protein bonds, baked goods retain freshness longer and are more resistant to drying out.
- Improved flavor qualities: Better bread consistency can influence its taste and aroma, making the product more attractive to consumers.
The product description is provided for reference purposes only. The parameters of the raw material may differ from those presented depending on the variety, intended use, method of production, season and other factors. For detailed information, please contact our sales representative.
The product description does not constitute an offer within the meaning of Article 66 § 1 of the Polish Civil Code.
