Enhanced TDS
Knowde-enriched technical product data sheet
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- Chemical Family
- Enzyme Type
- Ingredient Name
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AB Enzymes holds a patent for the use of transglutaminase in bakery applications. This enzyme cross-links the gluten proteins and improves the dough consistency. Dough-strengthening enzymes are used as processing aids: they produce their effect in the initial steps of the baking process and are deactivated by the oven’s heat during baking.