Wheat protein
Is a complex protein structure consisting of gliadin, which gives the gluten structure extensibility, and glutenin, which gives the gluten structure elasticity.
The amino acid content of wheat gluten is relatively high in glutamine, proline, methionine and cysteine.
Wheat gluten is the most important functional component in bread-making, and its water-binding capacity is approximately twice its own weight.
Can be delivered both as conventional and organic.
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