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Glia A
Main component:gliadin
Add characteristic property of stretching, viscoelasticity, forming and emulsifying to wheat flour dough. Improve physical property and texture of bread, noodles and other processed foods with wheat flour.
Food lavel ex. : wheat protein
Main target food : noodles, wrapper, bread, cookie, biscuit etc.
pH : approx. 6.0 |
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