Vital Natural Gluten Protein Powder For Additive In Bread Flour , Pasta Noodles,Instant Noodies
This gluten protein powder obtained by physical extraction from natural wheat.It is composed of many kinds of amino acids. The protein content is as high as 82%. It contains 15 kinds of amino acids necessary for human body. It is a nutrient rich plant protein resource with viscosity, elasticity, extensibility, film forming and fat absorption. It is insoluble in water. It appears as a fine, slightly yellowish powder and has a typical wheat taste.
Vital natural gluten protein powder is made from high quality wheat by three-phrase separation technology. It can be used in a wide variety of applications in food industry including bakery products; breads, batters, coatings and flavors; breakfast cereals; cheese analogues & pizza; meat, fish, poultry & surimi-based products; milling and flour fortification; nutritional snacks; personal care; and pharmaceutical tableting aid and more.
1. For bread flour:
In the production of bread flour, adding 2-3% gluten protein powder according to the characteristics of flour itself can significantly improve the water absorption of dough, enhance the resistance to mixing of dough, shorten the fermentation time of dough, increase the specific volume of bread products, make the core texture fine and uniform, and greatly improve the skin color, appearance, elasticity and taste. Moreover, it can retain the gas when it wakes up, making it have good water retention, keeping fresh without aging, prolonging the storage life, and increasing the nutritional components of bread.
2. For Pasta Noodles, instant noodles, dumplings:
Adding 1-2% gluten protein powder in the production of instant noodles, long-lived noodles, Pasta Noodles and dumplings can significantly improve the processing properties of the products, such as pressure resistance (convenient transportation and storage), bending resistance and tensile resistance, increase the toughness of noodles (improve the taste), not easy to break the head during processing, soaking and heat resistance. It has a smooth taste, does not stick to teeth, and is rich in nutrition (supplement essential amino acids for human body).
3. For meat products:
In the production of sausage products, adding 2-3% gluten protein powder can enhance the elasticity, toughness and water holding capacity of the products, so that they can be cooked for a long time without being broken. When wheat gluten is used in the meat rich sausage products with high fat content, the emulsification is more obvious.
4. For aquatic products:
Application in the processing of aquatic products: adding 2-4% gluten protein powder in fish cake can strengthen the elasticity and cohesiveness of fish cake by using its strong water absorption and ductility. In the production of fish sausage, adding 3-6% Gluten Protein Powder can change the quality of imported products due to high temperature treatment.
5. For biopharmaceutical industry:
Application in pharmaceutical industry: adding a certain proportion of gluten protein powder in the pharmaceutical industry can greatly improve the taste of the drug, at the same time, it is convenient to shape. Compared with other ingredients such as starch, Gluten protein powder contains 15 kinds of amino acids necessary for human body, which can increase the absorption of drugs by human body.
|Water absorption rate
|Percentage on sieve of 200μm
Nutritional information (For every 100g)
||370 kcal or 1548 KJ
This product do not contain any ingredient of GMO origin as mentioned in the EC Regulation No 1829/2003 on genetically modified food and feed.
Total product shelf life of bulk delivered material is 24 months after production date if stored under recommended storage conditions. & storage conditions
Store product in a dry and clean area (< 20°C, < 60% RH) away from odorous materials. And stock should undergo regular rotation.
1. Multilayer paper bags with poly-inner liner. Net weight: 25kgs
2. Big polywoven bags. Net weight: 1000 kgs
3. Other packing according to buyer's idea.
Labeling and marks
Language, Pattern and content details according to buyer's option.
Gluten protein powder, also known as gluten, active gluten and wheat gluten protein, is a natural protein extracted from high-quality natural wheat. It is light yellow with protein content as high as 82%. It is a plant protein resource with rich nutrition. It is viscous, elastic, extensible, film-forming and liposuction. Gluten protein powder is an excellent dough improver, which 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. At present, gluten protein powder is also regarded as an efficient green flour gluten enhancer in China. It is used in the production of high gluten flour and bread flour. The addition amount ofgluten protein powder is not limited.