Dongsheng TG-F series are functional formula based on Transglutaminase especially designed for cereal products such as Loaf bread. It can be added as dry powder. When added to flours or baking agents, improves the resistance of dough to stretching, particularly of yeast dough made from wheat flour.
• Improves dough elasticity and reduce the stickiness.
• Improves the bread making of the low protein wheat flours and damaged wheat flour.
• Improves wheat flour resistance ability.
• Improves the volume and texture of bread frozen dough and puff pastry frozen dough.
• Improves the functionality in gluten free flour.
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