Product description

Gluten consists of two proteins: gliadin en glutenin. These proteins give elasticity to the endproduct. Gluten are also often used to improve the structure and shelflife of food products. Gluten can cause couliakie; gluten intolerance that is caused by gliadins. Cereals with low to no gliadines, like rice, corn and teff, can be eaten by people suffering of coeliakie. Applications: improvement of the structure and the volume of bread, etension of the shelf life of products and protein enrichment.
Read more

More products from Havero Hoogwegt

View all our products (24)

Products from other suppliers