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Test Comparation of Vital Wheat Gluten
2023-09-14
Test Item: Gluten index, Elasticity and Dough molding
Step 1: Take 3 samples ex FISINO FG01(labeled FISINO), other manufacturer A (labeled A), other manufacturer B (labeled B)
Step 2: Put 20g of the 3 Wheat gluten samples into the cup with cold water, knead the wheat gluten lightly in 1 mins.
Test results (see the pictures):
1. Compared sample A and B, FISINO FG01 form the dough quickly.
2. Compared sample A and B, the elasticity of dough ex FISINO FG01 is better and no any breaks.
After 10 mins, the dough ex FISINO FG01 looks more full and uniform.
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