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Wheat Gluten CAS:8002-80-0 Manufacturer Supplier

Gluten forms the chief storage protein fraction in a mature wheat grain. Gluten proteins can be divided into three main groups: high molecular weight glutenin subunits (HMW-GS), low molecular weight glutenin subunits (LMW-GS), and gliadins. Gluten has a great impact on the quality of a whole range of cereal-based foods.


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Application and Effect

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.

Product Sample

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Product Packing:

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Additional Information:

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.

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