Wheat protein not only plays an important role in nutrition, but also is very important in food. Its functional properties are the structure and organization of the final product in the food processing process, such as elasticity, extensibility, texture... Wait.
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The difference between wheat protein and other cereal crops lies in the fact that the proteins of wheat can cramp in form. Other crops, although they also contain proteins, cannot form gluten. Gluten is a kind of yellow-white flexible and extensible material. Due to the presence of gluten, it gives good plasticity to the dough, making a variety of foods with different textures and shapes. Wheat protein can be divided into albumin, globulin, gliadin, glutenin. The main components of gluten are gliadin and egg self. The glutenin is a macromolecule whitening material with good extensibility.
First, wheat protein and nutritional quality:
The level of protein content is one of the important indicators to measure the nutritional value of food. Wheat protein content is about 13%. It is the highest protein content in cereal crops and one of the important sources for protein intake. Therefore, people think that wheat is a highly nutritious crop.
Second, wheat protein food quality:
The quantity and quality of wheat protein determine the quantity and quality of gluten. The quantity and quality of gluten are closely related to the texture and texture of food. Therefore, the use of wheat can be determined based on the quantity and quality of wheat protein. A great deal of practical experience has been learned that high protein content and strong gluten power are used to make the surface form and wheat protein content, and the remaining content is proportional to the volume of the bread.
Third, protein and wheat grain traits:
Wheat protein content is related to wheat hardness, keratinocyte rate, bulk density, and processing characteristics. High-protein wheat is generally hard wheat, and its high critical content rate is coarse, easy to process and low in pink during processing. Wheat with low protein content is generally soft wheat with low keratin and low hardness, and other characteristics are similar. The opposite of a hard table. It is because of the correlation between protein content and appearance traits of wheat grains that people can initially review wheat quality from the outside.
Fourth, wheat protein and wheat etc.:
With the development of protein measurement methods, the determination of wheat protein with a protein assay is fast and accurate. Some major wheat exporters use wheat protein content as a standard for superior wheat.
Fifth, wheat protein and special powder:
Due to the different types of foods, the requirements for wheat are also different. As in some industrially developed Western countries, various kinds of special powders are produced from the requirements of food types. The quality of wheat used to produce specialty flours is determined primarily by the quantity and quality of wheat protein. In general, high protein wheat is suitable for making bread, and low protein wheat is suitable for making biscuits and cakes. Some wheat has a high protein content, but the protein is very weak; it is impossible to make high-quality bread.
Because of factors such as variety of wheat, the content and quality of the contained protein are different, so the detection of wheat protein is a must-check item for reviewing the quality of wheat, and the nitrogen determination instrument is a special instrument for determining the protein content in organic matters such as seeds, dairy products and feeds. The detection of wheat protein can be detected with a nitrogen analyzer.