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GLUTEN FLOUR [1 record]

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Record 1 2011-08-30

English

Subject field(s)
  • Milling and Cereal Industries

French

Domaine(s)
  • Minoterie et céréales

Spanish

Campo(s) temático(s)
  • Molinería y cereales
CONT

La harina de gluten se produce con trigo de grano duro tratado para eliminar el almidón. Contiene al menos un 70% de gluten y un mínimo de almidón. Se suele usar como aditivo para las harinas bajas en gluten, pero [en exceso] tiende a apelmazar los panes [...]. Es muy útil para las masas de pizza, bagels, [etcétera], porque ayuda a que la masa sea más elástica y no se rompa.

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