Chi Chest Glucose exporter of the years 2022
Baking industry it causes to delay stale of bread and its source of fermentation increase calory In biscuit, cake, cooking is as sweet maker and bright volume and couse to have light brow color on products.
Sweet maker, Stabilization of moisture, Softness ability, Characteristic and modifier in brown activity, Prevention of chiristality, Modifier of sweet taste, Increase of vescolity, Protecting of coloiedy system, Controlling amount of Ice crystals, Increase of osmose pressure …
Gluten can absorb water about 2-1.5 times as much as its weaght. For absorbing of water in the beginning levels, its need time because
Amount of gluten determines quality of wheat red wheat that rise in spring and fall. Have most gluten because of that baking of bread is important than it.
wheat gluten is important in the nutritious industry, it used in cooking of bread cookies, enrich of spagetty flour, baby foods, large breads and meat products like sosiss, kalbas as production.
Starch used as initial substance in many nutritious industries for any usage is used special starch
Starch is a polysaccharide is saved in root, bud, seed of plants , when units of sugar or monosaccharide in carbohydrate are are more than 10 unit, its called polysaccharide.