SUNBAKE TGH is a Transglutaminase produced from a selected strain of Streptoverticillium mobaraense through fermentation.
TRANSGLUTAMINASE IN BAKING PROCESS
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.
Working at pH 5.0 - 8.0, optimum 6.0 - 7.0;
working temperature 25 - 60°C, favourable at 45 - 50°C.
0.5 -15 ppm of SUNBAKE TGH;
the optimum dosage depends on the quality of flour and finally determined by application trials.