Gluten is the insoluble and primary fraction of wheat proteins. It has been used as an enhancer in cereal products and in particular in breadmaking for its visco-elastic properties for a long time. Applications: Meat products, Snacks and Breading [...]
Wheat starch is in form of fine white powder, insoluble in cold water, such starch is obtained from flour, separating the gluten and other components thereof by a washing process in which water is used exclusively. Finallyitisdried in a Flash dryer. Applications: Wheat starch is used for these [...]
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