Utilization of transglutaminases for the production of baked products with a low wheat content

摘要

A flour useful for the production of baked goods containing transglutaminase and wheat flour yields dough with properties for automated processing and baked goods with larger volume. The wheat flour represents 1 to 50 wt.-% of the flour with the remainder being one or more non-wheat flours. A method for the production of baked goods containing both wheat and non-wheat flours utilizing a transglutaminase enzyme.