vital wheat gluten
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- Inchiesta
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 di prova | Unità | Standard di qualità | |
| Grado 1 | Grado 2 | ||
| Sensory Evaluation | – | Polvere giallo chiaro, no sour odor, no off-flavor, no impurities, non-sticky | Polvere giallo chiaro, no sour odor, no off-flavor, no impurities, non-sticky |
| Umidità | % ≤ | 8 | 10 |
| Cenere (a secco) | % ≤ | 1 | 2 |
| Crude Protein (N×6.25, a secco) | % ≤ | 85 | 80 |
| Crude Fat (a secco) | % ≤ | 1 | 2 |
| Water Absorption (a secco) | % ≤ | 170 | 160 |
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