Vital gluten

Gluten (vital wheat) 70 10 Imp-mill type grind to—80 mesh... 

Dried Gluten. This material is sold as vital wheat gluten, it is produced by a scaled up version of the process for producing wet gluten for flour testing. A flour and water dough is made and then washed to remove the starch, the soluble proteins and the pentosan-based gum fraction. This latter fraction is an example of a non-starch carbohydrate. 

These products are made by adding protein to flour. While whey protein, soya protein, casein and yeast can be used the protein normally employed is pure vital wheat gluten. 

The toughness is sometimes obtained by adding dried vital wheat gluten to the dough. This is one of the few products where this is done. 

Prior to the mid 1970s, two processes dominated the production of wheat starch and vital wheat gluten the Martin process, based on separating the starch from gluten by washing a stiff dough, and the batter process, based on separation of gluten and starch from a thin flour batter.53... 

Wheat starch (see Chapter 10) is a by-product of vital gluten manufacture, but is also isolated from wheat flour in its own right. It is a major starch in Australia and New Zealand in Europe, it represents 20% of the total starch production.12 Residual protein in the starch gives it a flour-like odor, flavor and appearance. Wheat starch... 

Vital Wheat Gluten Devitalized Wheat Gluten... 

Wheat Gluten occurs as a cream to light tan, free-flowing powder. It is the water-insoluble complex protein obtained by water extraction of wheat or wheat flour. It is soluble in alkalies, and partly soluble in alcohol and dilute acids. Vital Wheat Gluten is characterized by high viscoelasticity when hydrated, while Devitalized Wheat Gluten has lost this character because of denaturation by heat. 

Identification Add 40 mL of room-temperature water to 20 g of sample, and stir. Vital Wheat Gluten will form a cohesive,... 

Vital wheat gluten 70 7 Full-ring dryer... 

DOP D0P-72-DLD. See n-Dioctyl phthalate Do-Pep Vital Wheat Gluten. See Wheat (Triticum vulgare) gluten DOS. See Dioctyl sebacate DOTG. See Dioctyltin diisooctylthioglycollate Di-o-tolyl guanidine DOTP. See Dioctyl terephthalate Double Boiled. See Linseed (Linum usitatissimum) oil... 

Vital wheat gluten. See Wheat (Triticum vulgare) gluten... 

Nutrition http //www.degussa-health-nutrition.de, Goorden NV Hesco http //www.hesco-inc.com, Kira Sigma Trade Name Synonyms Do-Pep Vital Wheat Gluten t[ADM Milling] Meatbind -3000 [ADM Arkady http //www.admworld.com, http //food, admworld. com/arkady] Provi m ESP [ADM Arkady http //www.admworld.com, http //food, admworld. com/arkady] SQ -48 [ADM Arkady http //www.admworld.com, http //food.admworld.com/arkady] SupergIuten 80 [ADM Arkady http //www.admworld.com, http //food. admworld. com/arkady]... 

For the two flours, each separated into three fractions, the number of possible combinations is 2 = 8. The eight combinations are shown in Table 11.1. It should be noted that the first two combinations are simply the three components of each flour reassembled. It is vital that the functional properties found for the reconstituted flours be the same as those of the original flours. Only if this can be established can the results for the interchanges be considered to be reliable. An inspection of Table 11.1 shows that the gluten protein component is responsible for the differences in loaf volume. 

The aqueous acetic acid or ammonia used is flashed off during the drying step, and the powdered material retains typical vital gluten characteristics). pH manipulation may thus provide interesting property variations in wheat gluten containing foods [15]. 

Bleukx, W., Roels, S.P., Delcour, J.A. On the presence and activities of proteolytic enzymes in vital wheat gluten. J. Cereal Sci. 26,183 (1997)... 

Wet-milling is aimed towards the production of refined starches. It is mainly practiced to obtain maize starch, although wheat and rice starches are also processed. The aim of wet milling is to obtain prime starch for the further production of modified starches or sweeteners. The wheat wet-milling industry also obtains vital gluten that is used as an important additive in the production of bakery products and other foods including processed meats. 

Wet-milling of wheat is aimed toward obtaining starch and vital gluten. The first can be used as an additive or key material for production of sweeteners, whereas the second is used as a food additive for production of bakery products. Some wheat is also used for production of bioethanol in Canada and Australia. 

Wheat wet milling is usually performed with two main objectives the production of vital gluten and the extraction of the starch (Figure 8.4). The European countries, the United States, Canada, Australia, and New Zealand channel important quantities of... 

FIGURE 8.4 Flowchart of the wet-milling Martin process for the prodnction of wheat starch and vital gluten. (Adapted from Knight, J.W., and Olson, R.M. 1984. Chapter 15 in Starch Chemistry and Technology, R.L. Whistler et al. (eds.). Second edition. Academic Press, Orlando, FL.)... 

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