Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 5 Issue 1
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- Pages.1-5
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- 1973
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- 0367-6293(pISSN)
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
Wet gluten 에 salt 및 소량의 산(酸)을 가하여 상압하(常壓下)에서
Keywords