Wheat gluten was added as 3 g/100 g flour to compensate for the expected deficiency of gluten in the wheat and barley mi

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answerhappygod
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Wheat gluten was added as 3 g/100 g flour to compensate for the expected deficiency of gluten in the wheat and barley mi

Post by answerhappygod »

Wheat gluten was added as 3 g/100 g flour to compensate for the
expected deficiency of gluten in the wheat and barley mixtures.”
Why will there be deficiency in gluten with the mixture? Do you
think a constant dosage of wheat gluten is logical to use for all
wheat and barley mixtures?
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