Transglutaminase TG-F is a transglutaminase that is used as an additive in baking applications. It improves the resistance of dough to stretching, particularly of yeast dough made from wheat flour. It also helps improve gas retention in the dough, increases stability of the shaped dough, and improve pore structure in the crust. This product is specifically designed for the flour industry.
Taixing Dongsheng Food Science & Technology engages in researching and developing transglutaminase products used in the Food, Beverage and Nutrition industry. This company combines its quality control system and advanced technology to produce transglutaminase for use in meat products, fish and surimi, cheeses, and flours.
ここに表示されるカテゴリは、ULが材料の生産者から入手した情報に基づいています。 ULはこのデータの正確さを保証するために十分な努力を払っています。 ただし、データの値について、ULは責任を負いません。したがって、最終的な材料選択のためのデータに関しては、材料のサプライヤーに確認することを強くお勧めします。
Taixing Dongsheng Food Science & Technology makes their documentation available in the regions indicated below:
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