Engineering
8 years ago

New Gluten Fortifier Boosts Wheat's Water-Holding Capacity, Improving Food Quality

Journal of Henan University of Technology
RESEARCH ON EFFECT OF GLUTEN FORTIFIER ON WATER-HOLDING CAPACITY OF WHEAT GLUTEN
Jie Chen

Paper Summary

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The researchers studied how adding polyacrylic acid sodium and potato acetate starch affects the water-holding capacity of wheat gluten. They found that modifying wheat gluten with polyacrylic acid sodium increased its water-holding capacity by 3.20 times compared to unmodified gluten. On the other hand, modifying with potato acetate starch increased it by 2.24 times. Polyacrylic acid sodium was more effective in improving water-holding capacity than potato acetate starch.