Hydrolyzed Whey Protein

Pls input...

Hydrolyzed Wheat protein 80%

HYDROLYSED WHEAT GLUTEN(HWG)is a product prepared by an enzymatic hydrolysis of vital wheat gluten. It can be used in bakery products, dairy products, nondairy creams, nutrition rice flour, chewy candies, and protein source for fermentation, meat products, milk powder replacement, non-egg yolk dressing, emulsified sauces, and beverages. It can also be used as feed for ablactating.
AMINO ACID PROFILE HWG
Amino acid [g amino acid/100 g protein
Lys - 1.46
Met - 1.29
Cys - 1.69
Thr - 1.94
Ile - 3.0
Leu - 5.69
Phe - 4.14 
Tyr - 2.52
Val - 3.20
His - 1.58
Pro - 9.46
Glu - 29.11
Arg - 2.82
Ala - 2.32
Gly - 2.73
Asp - 2.51
Ser - 4.94
Total 80.4

Bakery
HWG softens dough and increases their machinability. It reduces the elasticity but increases the extendibility of dough. The effects of HWG the parameters of the Chopin alveograph are as follows:
l P/L (parameter linked to elasticity): 10~30% decrease
l G (parameter linked to volume): 3~10% increase

HYDROLYSED WHEAT GLUTEN improves your yield in bread and bakery by:
l reducing kneading time
l making dough shaping regular
l inhibiting shrinkage