11 February 2022 0 8K Report

So I've read this patent in google titled "Alcohol-free wet extraction of gluten dough into gliadin and glutenin" that was made in 1997 and they stated that the use of high concentrations of alcohol is not practical because of the explosion and fire hazard and the environmental impact. But then they use glacial acetic acid and ammonium hydroxide in their method. Isn't that is just much worse than alcohol?

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