Final reports
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1 report matching the query 'CWQ00002'
1 - 1 of 1 for ‘CWQ00002’
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CWQ00002 - Gluten structure and modification for ingredient use
Lipid is a major cause of both undesirable colour and flavour in wheat gluten and modified products made from it. Removal or reduction of the lipid content improves the products. Lipid can be removed from the flour used for preparing gluten by extraction with solvents. The gluten thus prepared has greatly improved colour and flavour. Enzymatic digests of this defatted gluten also had a lighter…Region: National
Published on 1 Mar 2002