vital wheat gluten
- Descripción
- Investigación
Wheat Gluten:
Wheat Gluten refers to gluten extracted from wheat flour. It is obtained by removing the starch from wheat and retaining the gluten part.The protein content of wheat gluten is usually around 70%-85%, and the specific value will vary depending on the production process and raw materials.
| Elemento de prueba | Unit | Calidad estandar | |
| Calificación 1 | Calificación 2 | ||
| Sensory Evaluation | – | Polvo amarillo claro, no sour odor, no off-flavor, no impurities, non-sticky | Polvo amarillo claro, no sour odor, no off-flavor, no impurities, non-sticky |
| Humedad | % ≤ | 8 | 10 |
| Ceniza (base seca) | % ≤ | 1 | 2 |
| Crude Protein (N×6.25, base seca) | % ≤ | 85 | 80 |
| Crude Fat (base seca) | % ≤ | 1 | 2 |
| Water Absorption (base seca) | % ≤ | 170 | 160 |
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