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"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”
Description
Enzymatically Hydrolysed Wheat Flour is wheat flour modified by enzymatic hydrolysis, where wheat gluten is hydrolyzed using acid/bases or enzymes. The enzymes converted nearly all of the starch into glucose. As gluten is hydrolysed, its water solubility can be increased. Also mild hydrolysis can increase its emulsifying and foaming capability. It decreases the wheat flour viscosity and is widely used in the preparation of wheat products.