Elevating the effect of wheat gluten

Mühlenchemie's EMCEglutenPlus augments the effect of the wheat gluten in the mixture. It is a newly developed combination of proteins with cross-linking enzymes, which promotes an interaction between the gluten's polar and non-polar proteins. As a result, additional proteins are taken up and cross-linked. Whether the gluten is already contained in the fl our or added in the form of vital wheat gluten, the covalent cross-linking promoted by the enzymes improves the rheological properties of the flour. Farinograph tests show that the use of EMCEglutenPlus will for example result in greater water absorption, producing dough that is stable for a longer period of time and develops optimally. In many cases, there is no need to add costly vital wheat gluten. If larger volumes of gluten are required, it is possible to reduce the quantity added by up to 50% without affecting baking performance.