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.
| Test Öğesi | Birim | Kalite Standardı | |
| Seviye 1 | Seviye 2 | ||
| Sensory Evaluation | – | Açık sarı toz, no sour odor, no off-flavor, no impurities, non-sticky | Açık sarı toz, no sour odor, no off-flavor, no impurities, non-sticky |
| Nem | % Doğal Uçucu Yağlar | 8 | 10 |
| Kül (kuru temel) | % Doğal Uçucu Yağlar | 1 | 2 |
| Crude Protein (N×6.25, kuru temel) | % Doğal Uçucu Yağlar | 85 | 80 |
| Crude Fat (kuru temel) | % Doğal Uçucu Yağlar | 1 | 2 |
| Water Absorption (kuru temel) | % Doğal Uçucu Yağlar | 170 | 160 |
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