Wheat Gluten CAS:8002-80-0 Manufacturer Supplier
Gluten is a protein complex formed when water is kneaded with wheat flour which brings about the removal of a large portion of the starch. it forms the elastic framework of dough, entrapping the gas produced by the fermentation of leavening action which results in a risen dough of desired loaf volume and structure. gliadin is of lower molecular weight and provides extensibility as compared to glutenin, which is of higher molecular weight and contributes elas- ticity. gluten is available as wheat gluten, corn gluten, and zein. vital wheat gluten is the most widely used. see wheat gluten.
Composition | N/A |
Assay | 99% |
Appearance | White powder |
CAS No. | 8002-80-0 |
Packing | 25KG |
Shelf Life | 2 years |
Storage | Store in cool and dry area |
Certification | ISO. |
Write your message here and send it to us