Wet gluten is an elastic substance found in wheat and formed by gluten proteins swelling by absorbing water. Gluten ensures the capture of CO2 gas created by yeast during fermentation, thus producing high volume bread.
Wet gluten amount emerges as an important criterion when producing any fermented bread.
Gluten creates a net-like structure during kneading in the dough, holding the gas created by the yeast and creating a large volume bread. Therefore, gluten quantity and quality is an important quality parameter for leavened bakery products.
Wet gluten analysis is performed in our laboratory.
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