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.
| 测试项目 | 单位 | 质量标准 | |
| 年级 1 | 年级 2 | ||
| Sensory Evaluation | – | 淡黄色粉末, no sour odor, no off-flavor, no impurities, non-sticky | 淡黄色粉末, no sour odor, no off-flavor, no impurities, non-sticky |
| 水分 | % ≤ | 8 | 10 |
| 项目 (干基) | % ≤ | 1 | 2 |
| Crude Protein (N×6.25, 干基) | % ≤ | 85 | 80 |
| Crude Fat (干基) | % ≤ | 1 | 2 |
| Water Absorption (干基) | % ≤ | 170 | 160 |
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