TRANSGLUTAMINASE

TG is preferably added to weak wheat flours in order to strengthen gluten properties.

In addition to the desired increase in the dough resistance, a reduction in extensibility is sometimes observed, which leads to an earlier breakage of the dough when testing extensibility.

The dough prepared using TG can be worked up into high-quality bakery products under conventional conditions; wheat bread, rolls and variety breads are representative of such products.