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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.

Ingredient Name: Transglutaminase

Functions: Enzyme

    Knowde Enhanced TDS

    Identification & Functionality

    Enzyme Type
    Ingredient Name
    Food Ingredients Functions
    Ingredients
    Transglutaminase
    Technologies
    Performance Conditions

    Working pH range 5.0-8.0, optimum 6.0-7.0; Temperature 25-60°C , favorable at 45-50°C.

    Features & Benefits

    Key Benefits
    • Increase tolerance of the dough
    • Improve elassticity of the dough
    • Improve shelf life of the product
    • Increase bread crusty
    • Enhance loaf volume

    Applications & Uses

    Food & Nutrition Applications
    Dosage Guideline

    0.5 - 15 ppm of SUNBAKE® TGH; the optimum dosage depends on the quality of flour and finally determined by application trials.