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|Name:||Vital Wheat Gluten||Other Names:||Wheat Gluten Powder, Wheat Gluten Protein|
|Cas No.:||8002-80-0||Einecs No.:||232-317-7|
|Application:||Additive For Bread, Food Additive||Type:||Strength Additives|
|Packaging:||Bag,25 Kg / Bag Or Tons Bag||Shelf Life:||2 Years|
Flour Fortifier Vital Wheat Gluten,
Hamburger Vital Wheat Gluten,
8002-80-0 Gluten Feed Pellets
Vital wheat gluten is a insoluble protein and has much advantages such as high protein content, high adhesive, high digesting rate, high water absorption.Can be used in many kinds of food industry, obtained by physical extraction from quality hard raw wheat. It is insoluble in water. This protein appears as a fine, slightly yellowish powder and has a typical wheat taste.
Vital wheat gluten , 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. In the production of various health food for infants and young children, 1-2% wheat gluten protein is added as protein additive.
Vital wheat gluten is is a rich source of vegetable protein, with a protein level above 80% and kinds of amino acids, including 15 kinds of essential amino acids for human body. Vital wheat gluten is a green flour gluten fortifier with excellent quality, widely used for the manufacture of fortified flour which can be applied in making bread, noodles and instant noodles. It is also used as the water-retaining agent in the meat products and the basic material of high-grade aquatic feed.
According to the specific use, texture and shelf life of baked food, the amount of vital wheat gluten varies. For example, adding about 1% vital wheat gluten to wheat flour can reduce the breakage rate of the finished pretzels, but adding too much vital wheat gluten may cause the pretzels to taste too hard. The use of about 2% vital wheat gluten in pre cut hamburgers and hot dog breads can improve its strength and give the desired crispy properties to the bun.
|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