Gluten is a critical component of baking flours, where the gluten protein chains entrap air giving cakes its fluffiness. It helps standardise baking flour and helps sheet biscuit dough evenly. Gluten forms an net that entraps air and gasses released by leavening agents making breads soft. Whereas in the case of cookies the amount of gluten alters the cookie's dough sheeting hardness. Thus one can create hard or softbite biscuits by controlling the level of gluten
- Gluten helps dough to rise and lends shape and texture to baked goods.
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What is cost-in-use?
Price is always a concern, but more than the price it is the ingredient's cost in use(CIU), which impacts your product the most. CIU is the cost impact of the ingredient per kg of the final application . Use the calculator to determine the cost impact of the ingredient in your application
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Creamy light yellow powder
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Please check Technical Datasheet
Store in cool, dry and hygienic condition and keep away from heat and sunlight