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DRY GLUTEN [1 record]

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Alphabetical list of terms

Record 1 2011-07-26

English

Subject field(s)
  • Breadmaking
  • Noodles and Pasta

French

Domaine(s)
  • Boulangerie
  • Pâtes alimentaires

Spanish

Campo(s) temático(s)
  • Panificación
  • Pastas alimentarias
CONT

El gluten se forma únicamente cuando se le adiciona agua a la harina. [...] Una harina adecuada para panificación debe tener: % Gluten seco: Superior a 9% para harinas semiduras y blandas, y superior al 11% para harinas duras. % Gluten húmedo: 33% para harinas duras y 28% para el resto.

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