Transglutaminase is recommended to use in making all types of bakery products as well as in making pasta. It perfectly supplements the main recipe giving more appetizing appearance to ready-made products and improving their quality. Due to using transglutaminase, technological properties of dough with weak gluten are increasing, and its bakery features are improving significantly.

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Transglutaminase performs bonding of protein chains providing more effective injection of improved proteins due to developing links with its own gluten proteins of flour and, in doing so, strengthening gluten network. The enzyme becomes especially effective while using weak flour as well as for recovery of protein structure in dough affected by corn bug.