{"id":27318,"date":"2023-10-19T11:07:09","date_gmt":"2023-10-27T08:55:46","guid":{"rendered":"https:\/\/naturalpoland.com\/produkty\/uncategorized\/transglutaminase\/"},"modified":"2023-10-27T10:55:46","modified_gmt":"2023-10-27T08:55:46","slug":"transglutaminase","status":"publish","type":"product","link":"https:\/\/naturalpoland.com\/en\/products\/products-for-the-food-industry\/enzymes\/bakery\/transglutaminase\/","title":{"rendered":"Transglutaminase"},"content":{"rendered":"

Transglutaminase is an enzyme that catalyzes the formation of cross-links between proteins<\/strong>, leading to the formation 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 has the ability to cross-link lysine and glutamine bonds<\/strong> (introduce covalent cross-links between glutamine and lysine).<\/p>\n

Transglutaminase in baking:<\/strong><\/h3>\n

Transglutaminase has been widely used in the baking industry for its ability to improve the texture and quality of bakery products.<\/p>\n

    \n
  1. Improved bread texture:<\/strong> Transglutaminase enables the formation of stronger protein networks in doughs, leading to better texture and greater bread volume.<\/li>\n
  2. Increase dough elasticity:<\/strong> this enzyme can make dough more elastic, making it easier to handle and model.<\/li>\n
  3. Ingredient optimization:<\/strong> Allows the use of more water in formulations, which can lead to reduced production costs.<\/li>\n
  4. Extended shelf life of baked goods:<\/strong> With stronger protein bonds, baked goods stay fresh longer and are more resistant to drying out.<\/li>\n
  5. Improved flavor:<\/strong> Improved texture of bread can affect its taste and aroma, making the product more appealing to consumers.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    Transglutaminase is a valuable baking enzyme that, by forming stable protein networks, significantly improves the quality of baked goods, their texture and shelf life. Its proper use can contribute to the production of bread with excellent texture, taste and longer freshness.<\/p>\n","protected":false},"featured_media":27489,"template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[2713],"product_tag":[],"class_list":{"0":"post-27318","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-bakery","8":"first","9":"instock","10":"shipping-taxable","11":"product-type-simple"},"acf":[],"yoast_head":"\nTransglutaminase - Wholesale Distributor<\/title>\n<meta name=\"description\" content=\"Transglutaminase is a baking enzyme that, by forming stable protein networks, significantly improves the quality of baked goods, their texture and shelf life.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/naturalpoland.com\/en\/products\/products-for-the-food-industry\/enzymes\/bakery\/transglutaminase\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Transglutaminase - 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