SUNBAKE® TGH is a Transglutaminase produced from a selected strain of Streptoverticillium mobaraense through fermentation.
SUNBAKE® TGH is a high performance enzyme that brings versatility and efficiency to all bread process. It improves the physical properties of gluten by catalyzing the reactions of cross-linking intra and inter molecular of proteins. These characteristics enhance texture and tolerance of the dough increasing the volume, stability and crusty of the bread.It´s a food grade enzyme typically used to enhance texture and tolerance of the dough.

KEY BENEFITS 
》Increase tolerance of the dough
》Improve elassticity of the dough
》Improve shelf life of the product
》Increase bread crusty
》Enhance loaf volume

PERFORMANCE CONDITIONS 
Working pH range 5.0-8.0, optimum 6.0-7.0; Temperature 25-60°C , favorable at 45-50°C .
 
DOSAGE GUIDELINE 
0.5 - 15 ppm of SUNBAKE® TGH; the optimum dosage depends on the quality of flour and finally determined by application trials.