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Wheat gluten (gluten) – the protein contained in cereals such as wheat, rye, barley and oats. Moistened with water, wet gluten has a grayish color and is represented as a solid mass, a sticky, elastic, flexible; in a dry form it is translucent and tasteless.
Scope and features: Gluten makes the dough elastic and affects the speed of its rise during baking. It can be found in all products made from wheat, rye, oats, barley and derivatives, it is included in bread, rolls, pita breads, cookies, bagels, muffins, cakes, pizza, cereal, pasta, beer, etc.