Abstract
Wheat gluten is the natural protein derived from wheat or wheat flour. In its freshly extracted wet form, it is known as “gum gluten” which when dried yields a cream-to-tan colored, free flowing powder of high protein content and bland taste. When rehydrated, it regains its original characteristics. So unique is the functionality of wheat gluten and so persistent is the structural integrity after cooking, it appears to have no functional competitor.
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© 1985 Akadémiai Kiadó, Budapest, Hungary
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Hesser, J.M. (1985). Wheat Gluten — A Natural Protein for the Future — Today. In: Lásztity, R., Hidvégi, M. (eds) Amino Acid Composition and Biological Value of Cereal Proteins. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-5307-9_32
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DOI: https://doi.org/10.1007/978-94-009-5307-9_32
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-010-8844-2
Online ISBN: 978-94-009-5307-9
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