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82.2% Wheat Gluten Protein To Increases Colloidal Stability Of Fermented / Proofed Doughs

Certification
China Henan Wheat Import And Export Company Limited certification
China Henan Wheat Import And Export Company Limited certification
Well, the wheat gluten protein is excellent and the best price I found.

—— Keith D. Bolton

This is the best vital wheat gluten I have ever used the texture is light and fluffy the color is off white and it’s excellent for keto low-carb baking.

—— selena n. lee

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82.2% Wheat Gluten Protein To Increases Colloidal Stability Of Fermented / Proofed Doughs

82.2% Wheat Gluten Protein To Increases Colloidal Stability Of Fermented / Proofed Doughs
82.2% Wheat Gluten Protein To Increases Colloidal Stability Of Fermented / Proofed Doughs 82.2% Wheat Gluten Protein To Increases Colloidal Stability Of Fermented / Proofed Doughs

Large Image :  82.2% Wheat Gluten Protein To Increases Colloidal Stability Of Fermented / Proofed Doughs

Product Details:
Place of Origin: CHINA
Brand Name: WHEAT
Certification: ISO,HACCP,HALAL, KOSHER
Model Number: Powder
Payment & Shipping Terms:
Minimum Order Quantity: 22 TON
Price: Negotiation
Packaging Details: Paper bags, 25kgs in each, 22 tons in per 20' container; Big Poly Bags, 100kgs in each, 20 tons in per 20' container.
Delivery Time: 7-20 work days
Payment Terms: L/C, D/A, D/P, T/T, Western Union, MoneyGram
Supply Ability: 10000 TON PER YEAR
Detailed Product Description
Name: Vital Wheat Gluten Other Names: Wheat Gluten Powder, VWG
Certification: ISO,HACCP,HALAL,KOSHER Appearance: Powder
Cas No.: 8002-80-0 Einecs No.: 232-317-7
Application: Baking Food Additives Type: Strength Additives, Food Emulgent
Shelf Life: 24 Months Packaging: Bag,25 Kg / Bag Or Tons Bag
High Light:

82.2% Wheat Gluten Protein

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Proofed Doughs Wheat Gluten Protein

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Fermented Doughs Wheat Gluten Protein

Vital Wheat Gluten Use In Baking Food To Increases Colloidal Stability Of Fermented/Proofed Doughs

Introduction of Vital Wheat Gluten

Vital wheat gluten protein separated and extracted from high-quality wheat by three-phase separation technology. It contains 15 kinds of essential amino acids and has many characteristics such as strong water absorption, viscoelasticity, extensibility, film formability, adhesion thermocoagulability, liposuction emulsification and so on.

 

Vital wheat gluten protein, also known as active gluten and wheat gluten protein, is a natural protein extracted from wheat (flour). It is light yellow, and the protein content is as high as 82.2%. It is a plant protein resource with rich nutrition. It is a good dough improver with viscosity, elasticity, extensibility, film-forming and fat absorption. It is widely used in the production of bread, noodles and instant noodles. It can also be used as water retaining agent in meat products. It is also the basic raw material of high-grade aquatic feed. 

 

Main Uses of Vital Wheat Gluten

Reduces gas bubble coalescence.
Increases colloidal stability of fermented/proofed doughs.
Increases gas retention capacity of dough and subsequently increases product volume.
Enhances nutritional profile of finished product (a 1.0% addition of VWG will increase the flour protein content by 0.6%).
Its addition allows bakers to increase water absorption (a 1.0% addition of VWG will increase dough absorption by about 1.5%).
Improves mixing and fermentation tolerances.

 

Product Characteristics:

Form Powder
Color Slightly yellowish
Smell No smell
Flavour Natural wheat

 

Physical-chemical parameter

Moisture 9.0% Max.
Protein (Nx6.25) 82.2% Min.
Protein (Nx5.7) 75.0% Min.
Ash 1.0% Max.
Water absorption rate 150% Min.
Percentage on sieve of 200μm 2.0% Max.

 

Nutritional information (For every 100g)

Enery Value 370 kcal or 1548 KJ
Carbonhydrates 13.80 g
Protein 75.00 g
Total fat 1.20 g
Saturated fat 0.27 g
Trans fac None
Fibre 0.60 g
Soidum (Na) 29.00 mg

 

 

GMO:

This product do not contain any ingredient of GMO origin as mentioned in the EC Regulation No 1829/2003 on genetically modified food and feed.

 

Shelf life:

Total product shelf life of bulk delivered material is 24 months after production date if stored under recommended storage conditions. & storage conditions

 

Storage condition:

Store product in a dry and clean area (< 20°C, < 60% RH) away from odorous materials. And stock should undergo regular rotation.

 

Packaging :

1. Multilayer paper bags with poly-inner liner. Net weight: 25kgs

2. Big polywoven bags. Net weight: 1000 kgs

3. Other packing according to buyer's idea.

 

Labeling and marks

Language, Pattern and content details according to buyer's option.

 

Application in feed industry:

wheat protein powder can quickly absorb twice the weight of water at 30-80 ° C, and the protein egg content of dry wheat protein powder decreases with the increase of water absorption, which can prevent water separation and improve water retention. When 3-4% wheat protein powder is fully mixed with feed, it is easy to shape into granules due to its strong adhesion ability. After being put into water to absorb water, the beverage is enveloped in the structure of wet gluten network and suspended in water. The nutrition will not be lost and the utilization rate of fish can be greatly improved.

82.2% Wheat Gluten Protein To Increases Colloidal Stability Of Fermented / Proofed Doughs 0

82.2% Wheat Gluten Protein To Increases Colloidal Stability Of Fermented / Proofed Doughs 1

FAQ

1. What's your payment terms?

T/T, L/C, D/A, D/P, Western Union, Money Gram and other.

 

2. What's your delivery time?

According to the quantity of order. Usually we will arrange the shipment in 5-8 days.

 

3. How about the packing?

Usually we provide the packing as 25 kg / bag or 1000 kg / bag. Of course, if customer have special requirements on them, we will make accordingly.

 

4. How about the validity of the products?

Generally 24 months.

Contact Details
Henan Wheat Import And Export Company Limited

Contact Person: Jack Xia

Tel: +8617639634681

Send your inquiry directly to us (0 / 3000)