Fitness muscle gain network

Detailed introduction:
Wheat starch uses wheat flour as raw material, adds 50 to 80% water in a mixer, and kneads the flour into dough at a speed of 40 rpm. The mixing time is about 30 minutes, and then left for 30 minutes to make the gluten swell and stick to each other, making the wheat starch easy to separate. If you add an appropriate amount of salt, the quality of gluten can be improved, andPromote its adhesion. If there is a lot of free acid in wheat starch, an appropriate amount of calcium hydroxide can be added to adjust its pH value. After the dough rests temporarily, add 5 to 8 times more water and knead and wash it in 3 to 4 times. The washed out emulsion is wheat starch milk, which needs to be refined and purified. The residue is gluten, with a moisture content of 65 to 70%. After drying, the protein content is about 75 to 85%, which can be eaten or used to make gluten oil. raw material. Food review:

Wheat flour is mainly composed of carbohydrates and also contains a lot of protein. It is the main raw material for making pasta and is suitable for consumption during weight loss.

Nutritional value:

1. Promote physical development
Regular consumption of wheat starch can promote physical development.

1. Improve immunity
   Eating wheat starch can very well improve the body's immunity. Nutrition Encyclopedia: