Wheat Gluten
Gluten is extracted from wheat flour by simple separation in water from the other components (starch, etc.). It has the appearance of a white viscous liquid or paste (raw gluten) or a cream-colored powder (dried gluten).
Gluten consists mainly of a mixture of various proteins, with gliadin and glutelin being the main ones (accounting for 85 to 95% of the total protein content). The presence of these two proteins, characteristic of wheat gluten, gives elasticity and plasticity when mixed with water in the appropriate proportion.
Gluten is mainly used for protein enrichment of flour in the production of certain types of bread or cakes, pasta or similar products, or dietary foods. It is also used as a binding agent in some ready-to-eat meat products, for the manufacture of certain types of glue or such products as wheat gluten sulfates or phosphates, hydrolyzed plant proteins or monosodium glutamate.
Source: "Explanatory Notes to the Harmonized System of Goods Nomenclature for Foreign Economic Activity of the Russian Federation (HSN FEA Russia)" (prepared by the Federal Customs Service of Russia) (Volume 1, Sections I - VI, Groups 1 - 29)
Морфология
Род
Понятие «клейковина пшеничная» женского рода.
Склонение и число
| Падеж | Единственное число | Множественное число |
|---|---|---|
| Р | клейковины пшеничной | клейковин пшеничных |
| Д | клейковине пшеничной | клейковинам пшеничным |
| В | клейковину пшеничную | клейковины пшеничные |
| Т | клейковиной пшеничной | клейковинами пшеничными |
| П | клейковине пшеничной | клейковинах пшеничных |