vital wheat gluten
- 기술
- 문의
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.
| 테스트 항목 | 단위 | 품질 규격 | |
| 등급 1 | 등급 2 | ||
| Sensory Evaluation | – | 밝은 노란색 분말, no sour odor, no off-flavor, no impurities, non-sticky | 밝은 노란색 분말, no sour odor, no off-flavor, no impurities, non-sticky |
| 수분 | % ≤ | 8 | 10 |
| 재 (건조 기초) | % ≤ | 1 | 2 |
| Crude Protein (N×6.25, 건조 기초) | % ≤ | 85 | 80 |
| Crude Fat (건조 기초) | % ≤ | 1 | 2 |
| Water Absorption (건조 기초) | % ≤ | 170 | 160 |
Get a Quote Now