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Vital Wheat Gluten plays a role in improving the texture of baked and processed foods

Vital Wheat Gluten
December 27, 2024
Category Connection: Wheat Gluten Protein
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Tags:
#modified food starch gluten #hydrolyzed wheat protein #wheat gluten flour
Brief: Discover how Vital Wheat Gluten enhances the texture of baked and processed foods. This high-protein, light-yellow powder, extracted from wheat flour, improves dough strength, elasticity, and stability. Ideal for bread, noodles, and meat products, it's a natural, nutritious food additive with 83% protein content.
Related Product Features:
  • High protein content (83% minimum) for enhanced nutrition.
  • Light-yellow powder with a natural wheat fragrance.
  • Improves dough strength, viscoelasticity, and extensibility.
  • Widely used in bread, noodles, and meat products.
  • Enhances texture and prolongs shelf life of food products.
  • Natural plant protein with no trans fats or harmful additives.
  • Provides essential amino acids for a balanced diet.
  • Versatile application in food, beverage, and animal feed industries.
Faqs:
  • What is Vital Wheat Gluten used for?
    Vital Wheat Gluten is used to improve dough strength, elasticity, and stability in baked goods like bread and noodles. It also enhances texture in meat products like sausages and luncheon meat.
  • Is Vital Wheat Gluten safe for consumption?
    Yes, Vital Wheat Gluten is a natural plant protein, FOOD GRADE, and free from trans fats or harmful additives. It is safe and nutritious for consumption.
  • How much Vital Wheat Gluten should be added to bread dough?
    For bread, add 1% to 3% of Vital Wheat Gluten (depending on the gluten content of the flour) to improve dough strength, viscoelasticity, and stability.
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