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|Name:||Dried Wheat Gluten||Cas No.::||8002-80-0|
|Flavour:||Natural Wheat||Appearance:||Light Yellow Powder|
|Shelf Life:||2 Years||Certification：:||ISO,HACCP,KOSHER|
82.2% Vital Wheat Gluten,
Nx6.25 Vital Wheat Gluten,
82.2% protein in white flour
About vital wheat gluten vital wheat gluten based on wheat as raw material
The effectiveness of vital wheat gluten:
through processing to extract a light yellow powder of natural grain protein, containing the 15 essential amino acids, with a strong water absorption, viscoelasticity, extensibility, film formability, viscous with hot condensate, liposuction and other emulsifying properties. vital wheat gluten in flour products, meat, aquatic products, beverage industry a wide range of application.
vital wheat gluten flour in bread production, according to the characteristics of the flour itself, add 2-3% vital wheat gluten, can significantly improve the dough water absorption, enhanced resistance to mixing of the dough, shortening dough fermentation time, so increased specific volume of bread products, including the heart uniformly fine texture and skin color, appearance, flexibility and taste are greatly improved. When proofing and to retain the gas, making it a good water retention, and preservation of aging, extend shelf life and increase the nutritional content of bread.
vital wheat gluten in instant noodles, longevity noodles, noodles, dumplings and flour production to add 1-2% vital wheat gluten, can significantly improve the products resistance to pressure, anti-bending strength and processing properties such as tensile strength, increased toughness noodles , processing time is not easy breakage, resistance to soaking, heat. Food taste smooth, non-stick teeth, nutritious.
In the production of bread, add about 1% of wheat gluten, gluten can enhance the quality has improved significantly dough water absorption, enhanced products, water holding capacity, improve the taste, stability, appearance, extend shelf life.
vital wheat gluten in aquatic products processing application: 2-4% increase in the fish cake in the wheat gluten, water absorption and its strong scalability, enhanced surimi flexibility, adhesion. Production in fish sausage, plus 3-6% of wheat gluten, due to high temperatures can change the quality of imported products decreased defects.
vital wheat gluten application in feed industry: vital wheat gluten in 30 - 80 º C at 2 times the weight through rapid absorption of water, water when dry vital wheat gluten The protein content with the amount of water enhance the decline, which can prevent water separation performance, improve water retention. vital wheat gluten 3-4% of the fully mixed with the feed, due to its strong adhesion, easy to shape into particles put into the water after the beverage is water wet gluten network in the envelope structure and suspended in water, nutrition lose, vital wheat gluten can greatly improve their utilization of fish and so on.
|Enery Value||370 kcal or 1548 KJ|
|Total fat||1.20 g|
|Saturated fat||0.27 g|
|Soidum (Na)||29.00 mg
|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.|
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