Wheat gluten


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If a mix does not bind well, will be through the use of wheat gluten to the dough to stick together better and the rolls are facilitated. It is important that not too much gluten is added, then the dough is simply no longer process and it looks more like a stiff, sticky mass .. As with other gluten, the protein content of wheat gluten is very high.

Dosage 5-10%
Protein content: 87%
Carbohydrate content: 2%
Fat content: 1%
Curing: Good
Workability: good to very good

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