Noodles Bread Ham 75% Wheat Gluten Protein

Wheat protein suitable for noodles, bread, ham, lunch meat production

Gluten, also known as active gluten powder and wheat gluten protein, is a natural protein extracted from wheat (flour). It is light yellow in color and contains up to 75%~85% protein. It is a nutrient-rich plant protein resource.Gluten is an excellent dough improver, widely used in the production of bread, noodles and instant noodles, and also can be used as water retention agent in meat products, as well as the basic raw material of high-grade aquatic feed.At present, as a highly effective green flour fortifier, gluten flour is used in the production of high gluten flour and bread flour with unlimited amount of additives.Gluten is also an effective way to increase the protein content of plants in foods.

The structural composition of gluten

Gluten, also known as active gluten, is a kind of natural cereal protein extracted from wheat after deep processing.As early as 1728, Beccari, an Italian scientist, washed gluten out of wheat flour and established the existence of wheat gluten, but it was not taken into account by people until 1907, when Osborne divided the protein in wheat seeds into four proteins, namely albumin, globulin, gliadin and glutenin, according to its solubility characteristics.However, glutenin consists mainly of gliadin and glutenin, collectively known as stored protein (about 70% to 80% of wheat gluten dry base).

Glutenin is a monomer protein with a small molecular weight of about 35,000 U. It is insoluble in water and anhydrous ethanol, but soluble in 70%-80% ethanol.In terms of composition, there are more prolines and amides, and more non-polar side chains than polar side chains. There is neither subunit structure in the molecule nor disulfide bond between the peptide chains. The single peptide chain depends on hydrogen bond, hydrophobic bond and disulfide bond in the molecule to form a tight three-dimensional structure, which is spherical.Since the gliadin is composed of non-polar amino acids, it is viscous and expansive and provides ductility for the dough.

Glutenin is an heterogeneous macromolecular polymer with a molecular weight of 40,000-300,000 U, some of which can reach billions of U.Insoluble in water, alcohol and neutral salt solution, but soluble in dilute acid or alkali.Glutenin is generally composed of 17 to 20 different polypeptide subunits, which are connected by intramolecular and intermolecular disulfide bonds and are fibrous. Its amino acids are mostly polar amino acids, which are prone to aggregation.The disulfide bond between the peptide chains and the polar amino acids are the main factors determining the strength of the dough, which gives it elasticity.

Product Characteristics:

Physical-chemical parameter

Nutritional information (For every 100g)

It's made from high quality wheat by three-phrase separation technology.It can be used in a wide variety of applications including bakery products;breadings,batters,coatings and flavors;breakfast cereals;cheese analogues&pizza;meat,fish,poultry&surimi-based products;milling and flour fortification;nutritional snacks;personal care; and pharmaceutical tableting aid and more.

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.