Extensive Application of TG Enzyme in Buckwheat Noodles

In today's quest for healthy eating, buckwheat noodles have risen to global prominence thanks to their unique flavour and rich nutritional value. However, to take this delicacy a step further in terms of taste and quality, there are a number of challenges inherent in the production process that must be overcome. Fortunately, the TG enzyme (glutamine transaminase), the "magic flavourer", for the production of buckwheat noodles to breathe new life.

Popular Around the World: The Rise of Buckwheat Noodles

In recent years, buckwheat noodles in the world set off a wave of healthy eating. This carefully crafted noodles from buckwheat flour, not only rich in dietary fibre and a variety of minerals, but also exudes a charming wheat aroma, has become the heart of many healthy eating enthusiasts and vegetarians. Especially in Europe and the United States and Japan and other places, buckwheat noodles have become an indispensable delicacy on the table.

The Challenges and Dilemmas: Buckwheat Noodles Production Problems

Despite the popularity of buckwheat noodles, but also faced some challenges in the production process. Due to the low viscosity of buckwheat flour, resulting in poor performance in forming and toughness of the noodles, affecting the overall quality and taste of the noodles. In addition, buckwheat noodles are prone to breakage and sticking during the cooking process, causing inconvenience to consumers and affecting the competitiveness of the product in the market. More problematic is that the shelf life of buckwheat noodles is relatively short, easy to deteriorate during storage and transport, which is a considerable challenge for producers.

The Magic Power of TG Enzyme: Improve the Quality of Buckwheat noodles

In order to meet these challenges, TG enzyme, the "magic flavourer" plays a key role. It can catalyse the buckwheat protein molecules cross-linking reaction, so that the protein network structure more compact. This change not only improves the shape and toughness of the noodles, but also gives them a more al dente and chewy texture. At the same time, TG enzyme can also improve the cooking performance of buckwheat noodles, reducing the breakage and sticking phenomenon in the cooking process, so that the noodles are easier to cook and eat. In addition, TG enzyme can enhance the stability of the protein, extend the shelf life of buckwheat noodles, reduce the risk of deterioration in the storage and transport process.

In short, TG enzyme plays a pivotal role in the production of buckwheat noodles. It not only enhances the quality and taste of noodles, but also improves cooking performance and extends shelf life. With the growing popularity of healthy eating and consumers' pursuit of high-quality food, we have reason to believe that TG enzyme will play an increasingly important role in the field of buckwheat noodles and other health foods.