TG Enzyme in Bakery and Pasta

TG Enzyme in Bakery and Pasta

This multi-functional enzyme improves the texture and quality of the bakery products significantly . Adding this enzyme to the finished product increases the nutritional value of the product .

This enzyme is used in pasta and bakery products such as : bread , pastry , bulky pastry , products with free Gluten , noodles , fresh pasta etc

Main Advantages of the Product :

Increasing the elasticity of the dough , increasing texture and dough volume , improving low-gluten flours , re-activating wheat flour Gluten through TG enzyme , creating polymer-protein bonds with high molecular weight by TG enzyme .

Application areas