Vital Wheat Gluten by Hot Air Drying

Vital Wheat Gluten 의 제조

  • Suh, Hong-Kyl (Former Marine Products Laboratory, Korean Institute of Science and Technology)
  • 서홍길 (한국과학기술연구소 수산물이용연구실)
  • Published : 1973.03.28

Abstract

Dry vital wheat gluten was prepared by atmospheric hot air drying of wet gluten blended with salt and acid. Products of good quality were obtained over a wide range of conditions, as shown by dough expansion, nitrogen solubility, rehydration test, and easinass of smashing and drying after blending. Gluten of good quality was produced by atmospheric hot air drying at $60^{\circ}C$, after blending wet gluten with salt in the range of 5 to 10% and acid, preferably, hydrochloric, at 0.12%.

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