|No. 107, North Huayuan Road, Zhengzhou, Chinafirstname.lastname@example.org|
Payment & Shipping Terms:
|Name:||Dried Wheat Gluten||Cas No.::||8002-80-0|
|Flavour:||Natural Wheat||Appearance:||Light Yellow Powder|
|Shelf Life:||2 Years||Certification：:||ISO,HACCP,KOSHER|
KOSHER Vital Gluten Powder,
75 Vital Gluten Powder,
KOSHER wheat gluten protein
Gluten can change food structure and flavor, but also can improve the nutrition of food.
The structural composition of gluten
Gluten, also known as active gluten, is a kind of natural cereal protein extracted from wheat after deep processing.As early as 1728, Beccari, an Italian scientist, washed gluten out of wheat flour and established the existence of wheat gluten, but it was not taken into account by people until 1907, when Osborne divided the protein in wheat seeds into four proteins, namely albumin, globulin, gliadin and glutenin, according to its solubility characteristics.However, glutenin consists mainly of gliadin and glutenin, collectively known as stored protein (about 70% to 80% of wheat gluten dry base).
Glutenin is a monomer protein with a small molecular weight of about 35,000 U. It is insoluble in water and anhydrous ethanol, but soluble in 70%-80% ethanol.In terms of composition, there are more prolines and amides, and more non-polar side chains than polar side chains. There is neither subunit structure in the molecule nor disulfide bond between the peptide chains. The single peptide chain depends on hydrogen bond, hydrophobic bond and disulfide bond in the molecule to form a tight three-dimensional structure, which is spherical.Since the gliadin is composed of non-polar amino acids, it is viscous and expansive and provides ductility for the dough.
Glutenin is an heterogeneous macromolecular polymer with a molecular weight of 40,000-300,000 U, some of which can reach billions of U.Insoluble in water, alcohol and neutral salt solution, but soluble in dilute acid or alkali.Glutenin is generally composed of 17 to 20 different polypeptide subunits, which are connected by intramolecular and intermolecular disulfide bonds and are fibrous. Its amino acids are mostly polar amino acids, which are prone to aggregation.The disulfide bond between the peptide chains and the polar amino acids are the main factors determining the strength of the dough, which gives it elasticity.
USES: 1. Making bread.Adding 1 to 3 percent gluten (depending on the gluten content of the flour) strengthens the dough, improves its viscoelasticity, elongation and stability, preserves the gas generated during waking, and controls expansion to keep the bread volume consistent.Good shape preservation, improve the quality of bread, prolong the aging time, but also can increase the nutrition of bread.It is different from adding chemical reinforcement.
2, instant noodles, longevity noodles, noodles manufacturing.The addition of 1-2% gluten can increase the toughness of noodles, which is not easy to break during processing, and can be boiled, soaked and bitten.
3. Sausage, sandwiches, lunch meat and other meat products.Gluten is the best binder and filler in meat products.Especially added in fish, sausage sausage and canned meat can partially replace lean meat, increase elasticity and density, reduce animal fat and cholesterol content, improve production rate, prolong shelf life.
|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.|
Contact Person: Lee