|No. 107, North Huayuan Road, Zhengzhou, Chinafirstname.lastname@example.org|
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|Name:||Vital Wheat Gluten||Other Names:||Wheat Gluten Powder, VWG|
|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|
82.2% Wheat Gluten Protein,
Proofed Doughs Wheat Gluten Protein,
Fermented Doughs Wheat Gluten Protein
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.
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.
|Protein (Nx6.25)||82.2% Min.|
|Protein (Nx5.7)||75.0% Min.|
|Water absorption rate||150% Min.|
|Percentage on sieve of 200μm||2.0% Max.|
|Enery Value||370 kcal or 1548 KJ|
|Total fat||1.20 g|
|Saturated fat||0.27 g|
|Soidum (Na)||29.00 mg|
Contact Person: Jack Xia