Water Absorption Viscoelasticity Nx6.25 Dried Wheat Gluten

Dried Wheat Gluten with a strong water absorption, viscoelasticity, extensibility

The effectiveness of vital wheat gluten:

vital wheat gluten 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 flour in bread production, according to the characteristics of the flour itself, add 2-3% vital wheat gluten, can significantly improve the dough water absorption, enhanced resistance to mixing of the dough, shortening dough fermentation time, so increased specific volume of bread products, including the heart uniformly fine texture and skin color, appearance, flexibility and taste are greatly improved. When proofing and to retain the gas, making it a good water retention, and preservation of aging, extend shelf life and increase the nutritional content of bread.

vital wheat gluten in instant noodles, longevity noodles, noodles, dumplings and flour production to add 1-2% vital wheat gluten, can significantly improve the products resistance to pressure, anti-bending strength and processing properties such as tensile strength, increased toughness noodles , processing time is not easy breakage, resistance to soaking, heat. Food taste smooth, non-stick teeth, nutritious.

vital wheat gluten in meat products, production of sausage products, adding 2-3% vital wheat gluten, can enhance product flexibility, toughness, water holding capacity, so long to cook a long period of speculation is not broken. When the fat content of wheat gluten used in many meat and sausage products in rich, emulsification becomes more apparent.

Product Characteristics:

Physical-chemical parameter

Nutritional information (For every 100g)

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.

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. Big polywoven bags. Net weight: 1000 kgs

2. Other packing according to buyer's idea.