8002-80-0 Usage
Description
GLUTEN is a protein complex formed when water is kneaded with wheat flour, which brings about the removal of a large portion of the starch. It forms the elastic framework of dough, entrapping the gas produced by the fermentation of leavening action, resulting in a risen dough of desired loaf volume and structure. Gliadin, of lower molecular weight, provides extensibility, while glutenin, of higher molecular weight, contributes elasticity. Gluten is available as wheat gluten, corn gluten, and zein, with vital wheat gluten being the most widely used.
Uses
Used in Food Industry:
GLUTEN is used as an ingredient in special breakfast foods, cereals, and other foods for its ability to form adhesive, cohesive masses, films, and three-dimensional networks, which impart dough strength, gas retention, structure, water absorption, and retention in baked goods such as breads, cakes, and doughnuts.
Used in Animal Feed Industry:
GLUTEN is used as cattle food due to its high protein content and nutritional value.
Used in Adhesive Industry:
GLUTEN is used as an adhesive in various applications due to its ability to form strong, cohesive bonds.
Used in Amino Acid Production:
GLUTEN is used in the production of certain amino acids, such as lysine, due to its protein content.
Used in Baking Industry:
GLUTEN is used as a formulation aid, binder, filler, and tableting aid in the baking industry to enhance dough properties and improve the quality of baked goods.
Safety Profile
When heated to
decomposition it emits acrid smoke and
irritating fumes.
Check Digit Verification of cas no
The CAS Registry Mumber 8002-80-0 includes 7 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 4 digits, 8,0,0 and 2 respectively; the second part has 2 digits, 8 and 0 respectively.
Calculate Digit Verification of CAS Registry Number 8002-80:
(6*8)+(5*0)+(4*0)+(3*2)+(2*8)+(1*0)=70
70 % 10 = 0
So 8002-80-0 is a valid CAS Registry Number.
