vital wheat gluten
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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.
| Élément d'essai | Unité | Norme de qualité | |
| Classe 1 | Classe 2 | ||
| Sensory Evaluation | – | Poudre jaune clair, no sour odor, no off-flavor, no impurities, non-sticky | Poudre jaune clair, no sour odor, no off-flavor, no impurities, non-sticky |
| Humidité | % ?? | 8 | 10 |
| Cendre (base sèche) | % ?? | 1 | 2 |
| Crude Protein (N×6.25, base sèche) | % ?? | 85 | 80 |
| Crude Fat (base sèche) | % ?? | 1 | 2 |
| Water Absorption (base sèche) | % ?? | 170 | 160 |
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