Glutene Chemische Eigenschaften,Einsatz,Produktion Methoden
Verwenden
Gluten is a protein complex formed when water is kneaded with
wheat flour which brings about the removal of a large portion of the
starch. it forms the elastic framework of dough, entrapping the gas
produced by the fermentation of leavening action which results in
a risen dough of desired loaf volume and structure. gliadin is of
lower molecular weight and provides extensibility as compared to
glutenin, which is of higher molecular weight and contributes elas-
ticity. gluten is available as wheat gluten, corn gluten, and zein.
vital wheat gluten is the most widely used. see wheat gluten.
Definition
A mixture of many proteins in which gliadin, glutenin, globulin, and albumin predominate; it occurs in highest percentage in wheat (Manitoba wheat contains approximately 12%) and also
to some extent in other cereal grains, usually associated with starch.
Allgemeine Beschreibung
Gluten forms the chief storage protein fraction in a mature wheat grain. Gluten proteins can be divided into three main groups: high molecular weight glutenin subunits (HMW-GS), low molecular weight glutenin subunits (LMW-GS), and gliadins. Gluten has a great impact on the quality of a whole range of cereal-based foods.
Sicherheitsprofil
When heated to
decomposition it emits acrid smoke and
irritating fumes.
Glutene Upstream-Materialien And Downstream Produkte
Upstream-Materialien
Downstream Produkte