Transglutaminase (Biobond TG-M) for Bakery
Product Description
Transglutaminase (Biobond TG-M) for Bakery
1.Typical applications
Bread, Cake, Hamburger
2.Functional Benefits
1).Improve the pore structure in the crust
2).Improving bread structure; making the bread more soft and more tender in texture
3).Shortening the fermentation time
4).Improving the elasticity of a dough and producing a fine crumb texture
5).Increase loaf volume
6).Improve dough stability
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