TRANSGLUTAMINASE IN BAKING AND PASTA INDUSTRY
Transglutaminase is recommended to use in making all types of bakery products as well as in making pasta. It perfectly supplements the main recipe giving more appetizing appearance to ready-made products and improving their quality.
TRANSGLUTAMINASE FOR BAKERY PRODUCTS
Transglutaminase is used for strengthening gluten. It also improves baking quality and texture features of bread, reduces dough sticking, has positive influence on dough stability, holds carbon dioxide and food flavor, increases the output of ready-made products and slows down hardening process. It is used in pasta industry.
Due to using transglutaminase, technological properties of dough with weak gluten are increasing, and its bakery features are improving significantly.
Transglutaminase performs bonding of protein chains providing more effective injection of improved proteins due to developing links with its own gluten proteins of flour and, in doing so, strengthening gluten network. The enzyme becomes especially effective while using weak flour as well as for recovery of protein structure in dough affected by corn bug. Transglutaminase helps to improve the texture while using ripen or unspoiled flour.
Using of the enzyme significantly decreases stickiness of flour, and allows you to use machines in industry and decrease the number of workforce.
Time of ferment stabilization is increasing by 20% while using transglutaminase. Thus, bakery products form very attractive shape. Density of the dough and gas holding capacity are improving. Rye bread, as well as any other type of bread, becomes able to hold better carbon dioxide and flavorings, that are the products of fermentation and baking. The bakery products come out tasty and fragrant.
With using transglutaminase, proteins that are contained in flour bind water more actively, and it helps to add more water and to increase the output of ready-made products. Protein swell has a positive impact on the speed of bread hardening. Consumer freshness of the bread is prolonging by at least one day. Drugs of transglutaminase lead to improving rheological properties of dough and increasing the size of bread, and it keeps the crumb compressibility on a high level. The crumb of toast bread becomes denser, and that allows to put butter on the whole surface easily. Also, it improves the quality of croissants baked from traditional recipes with adding transglutaminase to the flour. Bakery products get more attractive physical appearance, which causes the profit in sales of ready-made products.
Transglutaminase in pasta increases density of the dough, that has a positive impact on appearance of the products and their condition after boiling.
INVOLVED IN INDUSTRY
Transglutaminase is recommended to use in making all types of bakery products, as well as in making pasta. It perfectly supplements the main recipe giving more appetizing appearance to ready-made products and improving their quality.
Transglutaminase is used for restructuring of meat products, improving organoleptic and structural mechanical properties. It also provides positive economic effect and increases the output of ready-made products. Transglutaminease can be used in making new products as well as low-calorie ones. Reduces or eliminates the use of functional additives.
Transglutaminase allows you to expand the range and reduce losses in production. It is used for making big fish stakes from small pieces. Also, it can be used for improving stability, color and hardness of ground fish, and for making crab sticks or surimi imitation shrimp.
Transglutaminase can be used for improving the quality and texture of milk products. Also, it decreases syneresis and increases the output of ready-made products by 15-25%. Transglutaminase decreases manufacture costs through reduction or elimination of functional supplements and reduces immunoreactivity of milk proteins.
OVERVIEW OF INNOVATIVE TECHNOLOGIES IN FOOD INDUSTRY
THE ALPENTAL FILLINGS
Through much research and various experiments, our specialists have reached the ideal taste, col-or, and stable consistency of Alpental fillings. High thermostability of fillings guarantees resistance to heating and baking process (up to 260 degrees Celsius), to the cooling cycle and defrosting cycle (during shock or any other freezing up to -40 degrees or more, as well as during thawing), main-taining the consistency and shape, that are not absorbed into the dough and do not dry out.
Transglutaminase is approved by many countries, including the US, Europe and Japan. It is widely used in molecular cuisine, with the help of Heston Blumenthal, who has popularized this particular ingredient.
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