| 摘要 |
A method of transforming the clumped untextured putty-like and high viscoelastic adhesion physical and chemical properties of hydrated vital wheat gluten into a loose layered minimally adhering permanently textured fiber strand structure by mixing the vital wheat gluten with flour and then shredding, and denaturing hot moisture, the fiber using enabling the creation of wheat gluten analogs for ground meat fiber products, such as hamburger and the like. |
