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Wheat gluten

Wheat gluten

Item no.: P7187500

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The major constituents of wheat flour are starch and gluten. Wheat gluten is a mixture of proteins, which influrences the baking characteristics. In the production of wheat flour, the outer grain layer and the embryo are removed and the endosperm finely ground. Gluten is a speciality of wheat flour, and gives it outstanding baking characteristics (rheological properties) compared to other cereal flours. Wheat gluten is made up to 90 % by proteins, 8 % lipids and 2 %carbohydrates. It is of considerable importance for the hydration and gas holding capacity of wheat-based baked products.


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  •  Composition and properties of wheat flour



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