Vital Wheat gluten Powder It is a co-product of wheat flour that is used to improve the rheological properties of bread-making properties. In wheat-based products, gluten is used to fortify flours of lower-than-desirable protein content. * Increasing the protein content of flour by adding vital gluten improves the quality of the flour to be equivalent to one with a higher protein content. * Wheat gluten is a co-product of **wheat flour** that is used to improve the rheological properties of bread-making properties. * Gluten proteins consist of two main groups, gliadins and glutenins in approximately equal proportions. * When gliadin is mixed with starch and water a purely viscous material is formed. * Vital Wheat gluten Powder<\/p>\n
\u2022 Weight: N\/A
\n\u2022 Dimensions: N\/A
\n\u2022 size: 10kg, 25kg, 5kg<\/p>\n
\u2022 10kg
\n\u2022 25kg
\n\u2022 5kg
\n\u2022 Improves rheological properties of bread-making
\n\u2022 Fortifies flours with lower protein content
\n\u2022 Contains gliadins and glutenins<\/p>\n","protected":false},"excerpt":{"rendered":"
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