Dino

GLUTEN WHEAT--N/H

GLUTEN WHEAT--N/H

CAS Number: 8002-80-0

EC Number: 232-317-7 MDL Number: MFCD00131201

Packaging size: 500 g

SKU 02101815.5
Price:
$42.30
In Stock
Request a quote
Description

Product Description

Wheat gluten is a water insoluble wheat protein concentrate that is prepared by removing starch from wheat flour and carefully drying the remaining high protein gluten in such a manner as to retain the native properties of the wheat gluten (vital wheat gluten). The ability of wheat gluten to form a viscoelastic mass when fully hydrated sets it apart from all other commercially available vegetable proteins. Glutenin and gliadin, the two major protein components of wheat gluten, interact in an aqueous system to produce this viscoelastic property. Glutenin, the higher molecular weight protein fraction, contributes elasticity. Gliadin, of lower molecular weight, provides extensibility.

Application Notes

Gluten forms when glutenin molecules cross-link to form a sub-microscopic network attached to gliadin, which contributes viscosity (thickness) and extensibility to the mix. If this dough is leavened with yeast, fermentation produces carbon dioxide bubbles, which, trapped by the gluten network, cause the dough to rise. Baking coagulates the gluten, which, along with starch, stabilizes the shape of the final product. Gluten, especially wheat gluten, is often the basis for imitation meats. Gluten is often present in beer and soy sauce, and can be used as a stabilizing agent in more unexpected food products, such as ice cream and ketchup.

Key Applications

Stabilizing agent||Enhance elasticity

Specifications
SKU 02101815.5
Application Notes Gluten forms when glutenin molecules cross-link to form a sub-microscopic network attached to gliadin, which contributes viscosity (thickness) and extensibility to the mix. If this dough is leavened with yeast, fermentation produces carbon dioxide bubbles, which, trapped by the gluten network, cause the dough to rise. Baking coagulates the gluten, which, along with starch, stabilizes the shape of the final product. Gluten, especially wheat gluten, is often the basis for imitation meats. Gluten is often present in beer and soy sauce, and can be used as a stabilizing agent in more unexpected food products, such as ice cream and ketchup.
EC Number 232-317-7
Applications Stabilizing agent||Enhance elasticity
Pack Size 500 g
Personal Protective Equipment Eyeshields, Gloves, Respirator filter
Physical Appearance Yellow Grain
Product Families Description Wheat gluten is a water insoluble wheat protein concentrate that is prepared by removing starch from wheat flour and carefully drying the remaining high protein gluten in such a manner as to retain the native properties of the wheat gluten (vital wheat gluten). The ability of wheat gluten to form a viscoelastic mass when fully hydrated sets it apart from all other commercially available vegetable proteins. Glutenin and gliadin, the two major protein components of wheat gluten, interact in an aqueous system to produce this viscoelastic property. Glutenin, the higher molecular weight protein fraction, contributes elasticity. Gliadin, of lower molecular weight, provides extensibility.
Related Products 0296001501||0210177801
Solubility Insolubles in water
Storage and Handling Store at Room Temperature (15-30 °C).