Wheat gluten was added as 3 g/100 g flour to compensate for the expected deficiency of gluten in the wheat and barley mi
Posted: Tue May 24, 2022 11:17 am
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?
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?