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Dry vital wheat gluten was prepared by atmospheric hot air drying of wet gluten blended with salt and acid. Products of good quality were obtained over a wide range of conditions, as shown by dough expansion, nitrogen solubility, rehydration test, and easinass of smashing and drying after blending. Gluten of good quality was produced by atmospheric hot air drying at 60℃, after blending wet gluten with salt in the range of 5 to 10% and acid, preferably, hydrochloric, at 0.12%.
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