|No. 107, North Huayuan Road, Zhengzhou, Chinaemail@example.com|
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|
Cas No 8002-80-0 Dried Wheat Gluten,
HALAL Dried Wheat Gluten,
Cas No 8002-80-0 wheat gluten protein
It's made from high quality wheat by three-phrase separation technology
The vital gluten is also known wheat gluten or gluten flour. A kind of powder products that chooses wheat flour as its raw material and then separates, extracts and dries the flour protein contained in it. The vital gluten mainly consists of gliadin and glutenin with a protein content up to more than 85%. It feathers hygroscopicity, toughness, extensibility, formability, adhesion heat coagulability and liposuction, which are not available in other kings of protein. So many unique physical properties make the vital gluten indispensable in food industry, grain industry, textile industry, paper-making industry, chemical industry and high precision feed as gluten fortifiers, and protein additives.
It's made from high quality wheat by three-phrase separation technology.It can be used in a wide variety of applications including bakery products;breadings,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.
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.
4, can be used to do a variety of assorted vegetables, three fresh roast man, vegetarian chicken legs, vegetarian chicken intestines and other raw materials, not only can change the structure and flavor of food, but also can improve the nutritional composition of food.As a low - fat, non - alcohol product, it has become the world's most highly recommended nutritional food directly into the consumer family.
|Protein (Nx6.25)||82.2% Min.|
|Protein (Nx5.7)||75.0% Min.|
|Diameter of pellet||4mm|
|Length of pellet||5-10mm|
Nutritional information (For every 100g)
|Enery Value||370 kcal or 1548 KJ|
|Total fat||1.20 g|
|Saturated fat||0.27 g|
|Soidum (Na)||29.00 mg|
Contact Person: Lee