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.
| Item ujian | Unit | Quality Standard | |
| Gred 1 | Gred 2 | ||
| Sensory Evaluation | – | Light yellow powder, no sour odor, no off-flavor, no impurities, non-sticky | Light yellow powder, no sour odor, no off-flavor, no impurities, non-sticky |
| Kelembapan | % ≤ | 8 | 10 |
| Ash (asas kering) | % ≤ | 1 | 2 |
| Crude Protein (N×6.25, asas kering) | % ≤ | 85 | 80 |
| Crude Fat (asas kering) | % ≤ | 1 | 2 |
| Water Absorption (asas kering) | % ≤ | 170 | 160 |
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