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the ability of water absorption of Gluten :

Gluten can absorb 1.5-2 more than it̕s weight water . absorption water in early stage of paste making depends a lot to time and it is because of 2 reason: 1- for moisture of all gluten̕ s molecules needs to 1 minute time .gluten̕s parts surrounded by flours parts. paste̕ s water first moisture the parts of flour and influence the parts of gluten .in this case water as a surface water and link with it.  2- molecules of gluten swell .some part of water penetrate in amino acids and save there .the feature and characteristic of gluten in various wheat is different ,in common it depend on genetic .quality and quantity of gluten depend on the condition of cultivation ,fertilizer , environment ,etc. there is relationship among crude protein ,pure protein and the amount of gluten .according research of WALL the amount of gluten relate with the quality of it .behavior the glutein is a important factor , because the the portion of non soluble proteins in water relates directly with the bulk of products .the   strenght of paste by adding revival material in tensile of gluten decrease. glutation of wheat floor act as a revival ( like sistein )and smooth the paste .can oxide to di-sulphide. by adding certain amount of sorbic  acid we can effect the amount of glotation of flour. by this flour has a more elasticity and very soon made get the adhesiveness feature.

Application  : gluten is use in food industry , meat industry such as :hamburger,in flour product s such as : diet bread , cacke , childs food , spaghetti , carton fabrication, glue and adhesive, biscuit & backer, amender, in product of amino acids, and in detergent material.

Having quality management standard of ISO 9001-2000

Having certificate Hazard Analysis and Critical Control Point (  HACCP )

Having  Sign of standard of IRAN

Standards of vital wheat gluten