Search Results for: Food preparations of starch
inquiry specification test item standard: gb/t - protein (on dry basis,nx . )(%) ≥ moisture(%) ≤ ash (%) ≤ water absorption rate(%) ≥ granulate size(%) (through micro screen) ≥ fat(%) ≤ melanin content none glutenin content (%) ≥ % gluten index (%) ≥ application wheat gluten is a meatlike, vegetarian food
product, sometimes called seitan, mock duck, gluten meat, or wheat meat. it is made from the gluten, or protein portion, of wheat, and used as a meat substitute, often to imitate the flavor and texture of duck, but also as a substitute for other poultry, pork, beef, and even seafood. wheat gluten is...
http://www.fochigroup.com/product_show63.html