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|Name:||Wheat Gluten Protein||Other Names:||Vital Wheat Gluten, Gluten|
|Cas No.:||8002-80-0||Einecs No.:||232-317-7|
|Type:||Food Adhesive||Application:||Food Additives, Adhesive For Meat Products|
|Packaging:||Bag,25 Kg / Bag Or Tons Bag||Shelf Life:||2 Years|
Cohesive Vital Wheat Gluten,
Viscoelastic Vital Wheat Gluten,
Dough Strengthener VWG
Introduction of Vital Wheat Gluten
Vital wheat gluten(VWG) is a natural grain protein abstracted from wheat, with an appearance of light yellow powder. It is composed of various amino acids, in which 15 kinds are necessary for human body. It's characteristics include strong hydroscopicity, viscoelasticity, extensibility, film frmability, adhesion thermosetting property and liposuction emulsification.
Vital wheat gluten(VWG), 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.
The addition of vital wheat gluten(VWG) generally increases the dough mixing time and fermentation time. As more protein solids are added, more water is needed for complete flour hydration.
Due to vital wheat gluten’s cohesive and viscoelastic properties, it’s main function is a dough strengthener. It is also a film former, binder, texturizer, fat emulsifying agent, processing aid, stabilizer, water absorption and retention agent, thermosetting agent, and a flavor and color binder.
Vital wheat gluten can absorb almost twice its weight in water (140–180% water). The quality of dry vital gluten is estimated with the Brabender farinograph or Chopin Alveograph. The breadmaking quality of VWG is also assessed through standardized baking tests.
|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|
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