Wheat co
ntains a
bout 13% of protein, mainly composed of albumin, globulin, gliadin and glutenin, while wheat gluten mainly co
ntains gliadin and wheat gluten. Protein, collectively called storage protein (accounting for 80% of the dry basis of wheat protein).
Because gliadin is malleable, glutenin has elasticity and can form a network structure with water, which has excellent viscoelasticity, extensibility, water absorption, liposuction and emulsification, film forming characteristics, and light mellow aroma or slightly grain Unique physical properties such as taste
