vital wheat gluten
- 説明
- 問い合わせ
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.
| テスト項目 | Unit | 品質基準 | |
| グレード 1 | グレード 2 | ||
| Sensory Evaluation | – | 淡黄色の粉末, no sour odor, no off-flavor, no impurities, non-sticky | 淡黄色の粉末, no sour odor, no off-flavor, no impurities, non-sticky |
| 水分 | % 水分含量 | 8 | 10 |
| 灰 (ドライベース) | % 水分含量 | 1 | 2 |
| Crude Protein (N×6.25, ドライベース) | % 水分含量 | 85 | 80 |
| Crude Fat (ドライベース) | % 水分含量 | 1 | 2 |
| Water Absorption (ドライベース) | % 水分含量 | 170 | 160 |
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