Vital wheat gluten 99.5%

Gluten is also called active gluten powder and wheat gluten protein, is extracted from wheat (flour) of natural protein, with pale yellow, protein content as high as 75% ~ 85%, is a rich nutrition of plant protein resource with viscous and elastic, extensibility, film-forming and liposuction, gluten is a kind of excellent dough improver, widely used in bread, noodles, instant noodles, in production, can also be used in meat products as water retention agent, is also the basis of high-grade aquatic feed raw materials. At present domestic gluten also increased reinforcement agent as a kind of efficient green flour, use it for high production of special flour, bread powder, adding, there is no limit on the amount of gluten of the effective methods to increase food or plant protein content.

Application of editing

pasta

In the production of special powder on the bread, according to the characteristics of the flour itself to add 2-3% wheat gluten, can obviously improve the water imbibition of the dough, strengthen the resistance of the dough mixing, shorten the dough fermentation time, make the finished product specific volume of bread increases, core uniform fine texture, and on the elasticity of skin color, shape, and texture are improved greatly. And can keep up with gas, make its good water retention, preservation is not aging, prolong storage life, and increase the nutrition of bread. In instant noodles, longevity noodles, noodles, dumplings special add 1-2% wheat gluten powder production, can obviously improve the products of pressure resistance, bending resistance and processing properties such as tensile resistance, increase the noodles toughness, not easy to break when processing, immersion resistant, heat resistant. Edible taste smooth, non-stick teeth, rich nutrition. In the production of steamed bread, adding gluten 1%, can strengthen the gluten quality, improve the dough water absorption, enhance products hold water, improve the taste, stable shape, prolong the shelf life.

meat

The application in meat products, the production of sausage products, add 2-3% wheat gluten, can enhance product flexibility, toughness, hold water, fry cook time not broken. When the wheat gluten used in fat content more rich sausage products, emulsification is more apparent.

Aquatic products

Application in aquatic products processing: the fish cakes to add 2-4% wheat gluten, with its strong water imbibition and ductility, strengthens the elasticity of fish cake, bondability. In fish sausage production, add 3-6% of wheat gluten, can change due to the defects of high temperature processing quality decline of imported products.

Health care products

Application in the health care baby products: in all kinds of health food and food production, add 1-2% of gluten powder as protein additives, food amino acids content in more than 85%, to ensure adequate nutrition. Again at the same time improve the content of calcium, phosphorus, iron, especially the content of calcium is far greater than eggs, beef and other food, more conducive to the healthy development of infants and young children and teenagers.

Feed industry

Its application in feed industry: gluten in 30-80 & ordm; C when quickly absorb 2 times the weight of moisture, dry gluten base suction when the protein content of egg along with the enhance of water quantity to drop, the performance can prevent moisture separation, improve the water retention. In 3-4% of gluten and feed mix, because of its strong adhesion ability, easy to shape into particles, into the water after absorbing water drinks were envelope and suspended in water in the wet gluten network structure, nutrition will not damage, can greatly improve the fish on its utilization. [1]