SUNBAKE® TGH
SUNBAKE TGH is a Transglutaminase produced from a selected strain of Streptoverticillium mobaraense through fermentation. SUNBAKE® TGH is a high performance enzyme that brings versatility and efficiency to all bread process. It improves the physical properties of gluten by catalyzing the reactions of cross-linking intra and inter molecular of proteins. These characteristics enhance texture and tolerance of the dough increasing the volume, stability and crusty of the bread. It's a food grade enzyme typically used to enhance texture and tolerance of the dough.
Product families
Applications
- Bakery
Product Families
- Dough Conditioners & Flour Additives
- Enzymes & Starter Cultures
Other characteristics
- Brand
- SUNBAKE
- Functions
- Enzyme
- Ingredient Name
- Transglutaminase
- Markets
- Food & Nutrition
- Enzyme Type
- Transglutaminase
- Ingredient
- Transglutaminase
- Key Benefits
- Increase tolerance of the dough
- Improve elassticity of the dough
- Improve shelf life of the product
- Increase bread crusty
- Enhance loaf volume
- Technology
- Food Ingredients
- Dosage Guideline
0.5 - 15 ppm of SUNBAKE® TGH; the optimum dosage depends on the quality of flour and finally determined by application trials.
- Performance Conditions
Working pH range 5.0-8.0, optimum 6.0-7.0; Temperature 25-60°C , favorable at 45-50°C.
- Food Ingredients Features
- Excellent Stability
- Improved Expansion
- Improved Stability
- Improved Texture
- Food Ingredients Functions
- Enzyme
- Food and Nutrition Applications
- Bread
