Product details

Wheat gluten

Wheat gluten

Item no.: P7187500

Difficulty Expenditure of Time print
  • Description
  • Scope of Supply
  • Downloads and Documents



Principle
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.

 

What you can learn about

  •  Composition and properties of wheat flour

 

Benefits

  • Easy teaching and efficient learning by using interactive experimentation PHYWE-Software
  • Experiment is part of a complete solution set with experiments for the topic Food Chemistry matched with international curriculum: all topics are covered

 

Follow us on
Facebook YouTube
PHYWE - excellence in science
  • 0
  •