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What is lasagna flour for fishing made of

The scientific name of lassi powder is gluten flour (commonly known as gluten flour).

The main components of gluten are wheat gluten and alcohol soluble proteins, in addition to small amounts of starch, fat, minerals and so on. Wheat gluten is polymerized by polypeptide bonds through the intermolecular disulfide bonding effect of protein, its molecular weight, fibrous, in a branching manner highly cross-connected together, the structure is irregular, the molecule contains more β-folding structure, rich in glutamine (Gln) and cystine (Cys).

Extended information:

Functional properties

Visco-elasticity

Gluten Wheat alcohol soluble protein molecules in the prion protein are globular, small molecular weight, with extensibility, but little elasticity; wheat gluten molecules are fibrous, larger molecular weight, elasticity, but little extensibility. These two *** with the same role, so that the gluten has other plant proteins do not have a unique viscoelastic.

Extensibility

Extensibility refers to the gluten block pulled to a certain length without breaking the performance, can be used to pull the gluten block to the maximum length of the break to indicate. The elongation of gluten is divided into three levels: poorly elongated gluten, moderately elongated gluten and well elongated gluten.

Film molding

The film molding property of gluten is a direct manifestation of its viscoelasticity. Due to the elasticity of gluten, CO2 or water vapor, etc. is surrounded by a continuous protein phase, and the interior is filled with gas, giving the gluten a spongy or fibrous structure and forming film gluten.

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