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|Name:||Wheat Gluten Protein||Other Names:||Wheat Gluten Powder|
|Cas No.:||8002-80-0||Einecs No.:||232-317-7|
|Application:||Additive For Bread||Type:||Strength Additives|
|Packaging:||Bag,25 Kg / Bag Or Tons Bag||Shelf Life:||24 Months|
8002-80-0 Vital Wheat Gluten Flour,
Spaghetti Vital Wheat Gluten Flour,
CAS 8002-80-0 vital wheat gluten
Wheat Gluten Protein 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.
Wheat gluten protein, 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.
The main use of wheat gluten protein is to adjust the content of flour protein. Many bread manufacturers add wheat gluten protein to low gluten flour to meet the requirements of bread flour without mixing expensive high gluten flour. This method has been widely used in Europe. Similarly, bread makers are using wheat gluten protein to fortify general grade flour without having to store large quantities of high gluten flour.
The unique viscoelastic properties of wheat gluten protein improve dough strength, mixing and processing properties. Its film-forming foaming ability can save air to control expansion, improve volume, symmetry and texture. The thermal setting properties provide the necessary structural strength and chewing properties. Its water absorption capacity improves the yield, softness and shelf life of baked products.
According to the specific use, texture and shelf life of baked food, the amount of wheat gluten protein varies. For example, adding about 1% wheat gluten protein to wheat flour can reduce the breakage rate of the finished pretzels, but adding too much wheat gluten protein may cause the pretzels to taste too hard. The use of about 2% wheat gluten protein 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|
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