Application of TG in noodles

1, Effect:

1. Improve the quality of flour products, improve the gluten network structure of the dough, increase the elasticity and viscoelasticity of the dough, increase the gas holding capacity of the dough, increase the volume of bread and noodles, more uniform internal structure, reduce the disturbed speed of the noodles, and increase the bite strength and cooking resistance of the noodles.

2. Improve the taste of flour products, slow down the aging of bread and steamed bread, make noodles smoother and stronger.

3. Improve the appearance of flour products.

For noodles and noodles (dumplings, wonton), it can make the appearance more colorful and neat, and also provide a transparent texture; In fried flour products, it can reduce the formation of bubbles and make the surface smooth; For fermented flour products, it can delay the evaporation of water on the surface, keep bread and steamed bread moist for a long time, and is not easy to discard residues and shavings. 4. Increase yield: When using TG, increase the amount of water by 2-10% according to the need, yield can be increased by 2-10%. 5. Extend Shelf Life: The shelf life of bread and steamed bread can be extended by 1-3 days.

2, Application of glutamine aminotransferase (TG) in noodles and other foods

1. Functional features

· Increasing the strength and elasticity of noodles when biting;

· Reduce the rate of tape breakage;

· Improve the organizational structure.

2. Addition process

Pre-processing of raw materials and auxiliary materials → flour + water (soluble TG enzyme and salt) → flour mixing → stacking and refreshing → calendering → slicing and cutting → weighing → finished product packaging

3, Application of glutamine aminotransferase (TG) in bread and other bakery products.

1. Functional features

· Increasing the softness and elasticity of bread;

· Increase the volume of bread;

· Improve the organizational structure.

2. Addition process

Processing of raw materials → preparation of the first dough (addition of TG enzyme) → fermentation → preparation of the second dough → fermentation → molding → forming → baking → cooling → packaging → finished product