Wheat gluten is the main natural
protein found in wheat. Its unique properties are the ability
to absorb water, its viscoelasticity, and its thermo-clotting
capacity that set it aside form any other vegetable protein.
Wheat gluten is obtained by rinsing
wheat flour in water. This washing process allows the producer
to separate the gluten from the starch as well as from other
components in the flour
Producers
CAFAGDA
• Buenos Aires
• Argentina• mail; cafagda@cafagda.com.ar
