Wheat gluten

Gluten (gluten) is considered a group of storage proteins, which was found in the reserves of some cereal plants (barley, oats, rye and wheat). It is noted that gluten in the form of gluten is of great importance in the baking industry.

Its content in flour is a factor determining the following characteristic of the test: its firmness and elasticity when mixed with water. All this is necessary for a general determination of the quality of the obtained flour.

Application:

  • Bakery products;
  • Sausages;
  • Confectionery;
  • Food concentrates.

 

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