18 Years Factory Wheat Gluten Good Or Bad - Vital Wheat Gluten Is Flour Gluten Enhancer Used For Noodles, Instant Noodles And Spaghetti – Wheat
18 Years Factory Wheat Gluten Good Or Bad - Vital Wheat Gluten Is Flour Gluten Enhancer Used For Noodles, Instant Noodles And Spaghetti – Wheat Detail:
Vital Wheat Gluten Is Flour Gluten Enhancer Used For Noodles, Instant Noodles And Spaghetti
Introduction of Vital Wheat Gluten:
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% gluten is added as protein additive.
Main Uses of Vital Wheat Gluten:
In the production of instant noodles, vermicelli and dumplings, adding 1-2% wheat gluten powder can obviously improve the processing properties of products, such as pressure resistance (convenient for transportation and storage), bending resistance and tensile resistance, and increase the tenacity of noodles (improve taste), which is not easy to be broken, has soak resistance and heat resistance.Tasted slippery, non-sticky, rich in nutrition.
Adding 1-2% vital wheat gluten to the production of instant noodles, long-lived noodles, noodles and dumplings special flour can significantly improve the processing properties of the products, such as pressure resistance, bending resistance and tensile resistance, and increase the toughness of noodles. It is not easy to break ends during processing, and is resistant to soaking and heat resistance. It tastes smooth and does not stick to the teeth and is rich in nutrition.
Product Characteristics:
| Form | Powder |
| Color | Slightly yellowish |
| Smell | No smell |
| Flavour | Natural wheat |
Physical-chemical parameter
| Moisture | 9.0% Max. |
| Protein (Nx6.25) | 82.2% Min. |
| Protein (Nx5.7) | 75.0% Min. |
| Ash | 1.0% Max. |
| Water absorption rate | 150% Min. |
| Percentage on sieve of 200μm | 2.0% Max. |
Nutritional information (For every 100g)
| Enery Value | 370 kcal or 1548 KJ |
| Carbonhydrates | 13.80 g |
| Protein | 75.00 g |
| Total fat | 1.20 g |
| Saturated fat | 0.27 g |
| Trans fac | None |
| Fibre | 0.60 g |
| Soidum (Na) | 29.00 mg |
GMO:
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.
Shelf life:
Total product shelf life of bulk delivered material is 24 months after production date if stored under recommended storage conditions. & storage conditions
Storage condition:
Store product in a dry and clean area (< 20°C, < 60% RH) away from odorous materials. And stock should undergo regular rotation.
Packaging :
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.
Application in feed industry:
Vital Wheat Gluten can quickly absorb twice the weight of water at 30-80 ° C, and the protein egg content of dry vital wheat gluten powder decreases with the increase of water absorption, which can prevent water separation and improve water retention. When 3-4% vital wheat gluten powder is fully mixed with feed, it is easy to shape into granules due to its strong adhesion ability. After being put into water to absorb water, the beverage is enveloped in the structure of wet gluten network and suspended in water. The nutrition will not be lost and the utilization rate of fish can be greatly improved.
FAQ
1. What’s your payment terms?
T/T, L/C, D/A, D/P, Western Union, Money Gram and other.
2. What’s your delivery time?
According to the quantity of order. Usually we will arrange the shipment in 5-8 days.
3. How about the packing?
Usually we provide the packing as 25 kg / bag or 1000 kg / bag. Of course, if customer have special requirements on them, we will make accordingly.
4. How about the validity of the products?
Generally 24 months.
Product detail pictures:
Related Product Guide:
We can easily normally satisfy our respected buyers with our excellent high-quality, excellent selling price and good service due to we've been far more expert and more hard-working and do it in cost-effective way for 18 Years Factory Wheat Gluten Good Or Bad - Vital Wheat Gluten Is Flour Gluten Enhancer Used For Noodles, Instant Noodles And Spaghetti – Wheat , The product will supply to all over the world, such as: Angola, Benin, Mexico, With a team of experienced and knowledgeable personnel, our market covers South America, the USA, the Mid East, and North Africa. Many customers have become our friends after good cooperation with us. If you have the requirement for any of our goods, make sure you contact us now. We're looking forward to hearing from you soon.
By Faithe from Mexico - 2018.02.12 14:52
A nice supplier in this industry, after a detail and careful discussion, we reached a consensus agreement. Hope that we cooperate smoothly.
By Fiona from Buenos Aires - 2018.12.22 12:52
