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|Name:||Vital Wheat Gluten||Other Names:||Wheat Gluten Powder, VWG|
|Cas No.:||8002-80-0||Einecs No.:||232-317-7|
|Application:||Additive For Bread, Food Additives||Type:||Strength Additives, Bakery Ingredients|
|Packaging:||Bag,25 Kg / Bag Or Tons Bag||Shelf Life:||24 Months|
Vital Wheat Gluten Protein 82.2%,
VWG Vital Wheat Gluten Protein,
82.2% wheat gluten for baking
Introduction of Vital Wheat Gluten
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. 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.
1.Vital wheat gluten protein is a meat-like, vegetarian food product, sometimes called seitan, mock duck, gluten meat, or wheat meat.
2.Vital wheat gluten protein is made from the gluten, or protein portion, of wheat, and used as a meat substitute, often to imitate the flavor and texture of duck, but also as a substitute for other poultry, pork, beef, and even seafood.
3.Vital wheat gluten protein is produced by rinsing wheat flour dough in water until the starch separates from the gluten and washes away.
4.Vital wheat gluten protein could be used as natural additive to be added into flour to produce wheat powder for bread,needle, dumpling and fine dried noodles.
|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