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Protein Content 82% Vital Wheat Gluten For Noodles To Increased Toughness

Introduction of Vital Wheat Gluten

Vital wheat gluten(VWG) based on wheat as raw material, through processing to extract a light yellow powder of natural grain protein, containing the 15 essential amino acids, with a strong water absorption, viscoelasticity, extensibility, film formability, viscous with hot condensate, liposuction and other emulsifying properties. vital wheat gluten in flour products, meat, aquatic products, beverage industry a wide range of application.

Vital wheat gluten(VWG) is like a super-powered flour that is all gluten and very little starch. It’s not technically flour itself, but it’s made from wheat flour that has been hydrated to activate the gluten and then processed to remove everything but that gluten. It’s then dried and ground back into a powder.

Main Uses of Vital Wheat Gluten

In the production of bread, add about 1% of wheat gluten, gluten can enhance the quality has improved significantly dough water absorption, enhanced products, water holding capacity, improve the taste, stability, appearance, extend shelf life.

Bake bread with a lighter crumb and greater volume by adding vital wheat gluten! Especially helpful for bread made with whole grain flours, it’s also the essential ingredient for seitan, a vegan meat substitute.

Product Characteristics:

Physical-chemical parameter

Nutritional information (For every 100g)

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 powder can quickly absorb twice the weight of water at 30-80 ° C, and the protein egg content of dry wheat protein powder decreases with the increase of water absorption, which can prevent water separation and improve water retention. When 3-4% wheat protein 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